A Heatmap-Based Risk–Benefit Assessment of Traditional and Processed Meat Products

AuthID
 P-01B-7WN
3
Author(s)
Bagherzadehsurbagh, E
·
Assunção, R
Tipo de Documento
Review
Year published
2026
Publicado
in Foods, ISSN: 2304-8158
Volume: 15, Número: 4, Páginas: 661
Indexing
Scopus®
Crossref®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-105031224519
Source Identifiers
ISSN: 2304-8158
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