Effect of Processing in Volatiles from a Portuguese Traditional Dry-Fermented Ripened Sausage 'Chourico Grosso Borba-Estremoz Pgi'

AuthID
 P-002-VA2
3
Author(s)
Partidario, AM
·
Roseiro, C
·
Document Type
Article
Year published
2011
Published
in FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, ISSN: 1082-0132
Volume: 17, Issue: 1, Pages: 15-22 (8)
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Wos®
Scopus®
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Pubmed®
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Publication Identifiers
Pubmed: 21364041
Scopus: 2-s2.0-79952326369
Wos: WOS:000287847100002
Source Identifiers
ISSN: 1082-0132
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