Binomial Effects of High Isostatic Pressure and Time on the Microbiological, Sensory Characteristics and Lipid Composition Stability of Vacuum Packed Dry Fermented Sausages "Chourico"

AuthID
 P-00J-Z93
8
Author(s)
Fernandes, MH
·
Document Type
Article
Year published
2015
Published
in INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, ISSN: 1466-8564
Volume: 32, Pages: 37-44 (8)
Indexing
Wos®
Scopus®
Crossref®
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-84952630590
Wos: WOS:000366764200005
Source Identifiers
ISSN: 1466-8564
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