Shelf-Life Extension and Quality Improvement of a Portuguese Traditional Ready-To-Eat Meat Product with Vinegar

AuthID
 P-00Q-31K
8
Author(s)
Vestia, J
·
Document Type
Article
Year published
2019
Published
in INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, ISSN: 0950-5423
Volume: 54, Issue: 1, Pages: 132-140 (9)
Indexing
Wos®
Google Scholar®
Publication Identifiers
Wos: WOS:000454536700015
Source Identifiers
ISSN: 0950-5423
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

Useful Links

Get Help

© 2024 CRACS & Inesc TEC - All Rights Reserved Privacy Policy | Terms of Service