Characterisation of "Catalao" and "Salsichao" Portuguese Traditional Sausages with Salt Reduction

AuthID
 P-00K-C9T
12
Author(s)
Gomes, A
·
Potes, ME
·
Roseiro, LC
·
Fernandes, MJ
·
Fernandes, MH
·
Tipo de Documento
Article
Year published
2016
Publicado
in MEAT SCIENCE, ISSN: 0309-1740
Volume: 116, Páginas: 34-42 (9)
Indexing
Wos®
Scopus®
Crossref®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-84987730767
Wos: WOS:000372942500005
Source Identifiers
ISSN: 0309-1740
Export Publication Metadata
Lista Marked
 Adicionar à lista Marked
Info
At this moment we don't have any links to full text documens.

Um espaço para investigadores e suas Instituições

Links Úteis

Ajuda

© 2025 CRACS & Inesc TEC - All Rights Reserved Política de Privacidade | Terms of Service