Effect of Salting and Ripening on the Physicochemical and Sensory Quality of Goat and Sheep Cured Legs

AuthID
 P-00N-249
5
Author(s)
Pereira, E
·
Manuel, A
·
Rodrigues, S
Document Type
Article
Year published
2017
Published
in MEAT SCIENCE, ISSN: 0309-1740
Volume: 134, Pages: 163-169 (7)
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Publication Identifiers
Wos: WOS:000411540700023
Source Identifiers
ISSN: 0309-1740
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