Quality and Acceptability of Dry Fermented Sausages Prepared with Low Value Pork Raw Material

AuthID
 P-00M-QQT
8
Author(s)
Bessa, RJB
·
Laranjo, M
·
A Santos, AC
·
Elias, M
·
Document Type
Article
Year published
2017
Published
in JOURNAL OF FOOD PROCESSING AND PRESERVATION, ISSN: 0145-8892
Volume: 41, Issue: 2
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Publication Identifiers
Wos: WOS:000399356500045
Source Identifiers
ISSN: 0145-8892
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