Nutritional Value and Influence of the Thermal Processing on a Traditional Portuguese Fermented Sausage (Alheira)

AuthID
P-001-ZZ3
6
Author(s)
Campos, SD
·
Mendes, E
·
Costa, ASG
·
Tipo de Documento
Article
Year published
2013
Publicado
in MEAT SCIENCE, ISSN: 0309-1740
Volume: 93, Número: 4, Páginas: 914-918 (5)
Indexing
Publication Identifiers
Pubmed: 23122409
SCOPUS: 2-s2.0-84872808980
Wos: WOS:000315008700018
Source Identifiers
ISSN: 0309-1740
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