Morcela de Arroz Sausage: Manufacturing Process, Chemical Composition and Shelf Life

AuthID
 P-00W-JJC
4
Author(s)
Dionísio, L
·
Document Type
Book Chapter
Year published
2021
Published
in Pork: Meat Quality and Processed Meat Products
Pages: 427-443
Indexing
Scopus®
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-85129394926
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