Effect of Nacl Replacement by Other Salts on the Quality of Bisaro Pork Sausages (Pgi Chourica de Vinhais)

AuthID
 P-00T-YXW
7
Author(s)
Dominguez, R
·
Lorenzo, JM
Document Type
Article
Year published
2021
Published
in FOODS, ISSN: 2304-8158
Volume: 10, Issue: 5
Indexing
Wos®
Scopus®
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-85105868140
Wos: WOS:000653886000001
Source Identifiers
ISSN: 2304-8158
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