Effects of Genotype, Salt Content and Calibre on Quality of Traditional Dry-Fermented Sausages

AuthID
 P-00G-3DM
7
Author(s)
Document Type
Article
Year published
2015
Published
in FOOD CONTROL, ISSN: 0956-7135
Volume: 56, Pages: 119-127 (9)
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Wos®
Scopus®
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Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-84926330858
Wos: WOS:000355886400018
Source Identifiers
ISSN: 0956-7135
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