Changes In Physical And Chemical Parameters Of The Traditional Portuguese Product Agua-Mel During The Production Process

AuthID
 P-002-7JG
2
Author(s)
Document Type
Article
Year published
2012
Published
in JOURNAL OF FOOD PROCESSING AND PRESERVATION, ISSN: 0145-8892
Volume: 36, Issue: 4, Pages: 285-290 (6)
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Scopus®
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Publication Identifiers
Scopus: 2-s2.0-84864098990
Wos: WOS:000306611500001
Source Identifiers
ISSN: 0145-8892
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