Nutritional Value and Influence of the Thermal Processing on a Traditional Portuguese Fermented Sausage (Alheira)

AuthID
 P-001-ZZ3
6
Author(s)
Document Type
Article
Year published
2013
Published
in MEAT SCIENCE, ISSN: 0309-1740
Volume: 93, Issue: 4, Pages: 914-918 (5)
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Wos®
Scopus®
Crossref®9
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 23122409
Scopus: 2-s2.0-84872808980
Wos: WOS:000315008700018
Source Identifiers
ISSN: 0309-1740
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