Red Wine and Garlic as a Possible Alternative to Minimize the Use of Nitrite for Controlling Clostridium Sporogenes and Salmonella in a Cured Sausage: Safety and Sensory Implications

AuthID
 P-00R-WR6
4
Author(s)
Martins, S
·
Document Type
Article
Year published
2020
Published
in FOODS, ISSN: 2304-8158
Volume: 9, Issue: 2
Indexing
Wos®
Scopus®
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-85081633901
Wos: WOS:000521989200012
Source Identifiers
ISSN: 2304-8158
Export Publication Metadata
Marked List
 Add to Marked List
Info
At this moment we don't have any links to full text documens.

A place for researchers and their institutions

Useful Links

Get Help

© 2024 CRACS & Inesc TEC - All Rights Reserved Privacy Policy | Terms of Service