Publicações

Effect of Autochthonous Starter Cultures in the Production of Paio, a Traditional Portuguese Dry-Cured Sausage [Efecto de Los Cultivos Autóctonos En la Producción de Paio, Un Embutido Curado Tradicional Portugués]

AuthID
P-00Q-RSC

Author(s)

Dias, I

Fialho, R

Véstia, J

Tipo de Documento

Article

Year published

2018

Publicado

in Archivos de Zootecnia, ISSN: 0004-0592

Volume: 67, Páginas: 161-165

Indexing

Scopus^®

Google Scholar^®

Publication Identifiers

DOI: 10.21071/az.v67isupplement.3595

SCOPUS: 2-s2.0-85067898610

Source Identifiers

ISSN: 0004-0592

Export Publication Metadata

Lista Marked

Adicionar à lista Marked

Citações

Oops! It looks like you don't have access to this content.

This section is restricted to uses with b-on access.

CORE Conference

No information about CORE Rank

During the preprocessing phase, only publications of type 'Proceedings Paper' or 'Proceedings' are automatically processed to identify their CORE Rank.

TIP: If your publication's CORE Rank is missing, you can contact with your institutional manager to have the correct ranking manually added to the record.

Journal Factors

Oops! It looks like you don't have access to this content.

This section is restricted to uses with b-on access.

Info

At this moment we don't have any links to full text documens.

Effect of Autochthonous Starter Cultures in the Production of Paio, a Traditional Portuguese Dry-Cured Sausage [Efecto de Los Cultivos Autóctonos En la Producción de Paio, Un Embutido Curado Tradicional Portugués]

Links Úteis

Ajuda

Autenticação Federada (Clique na imagem)

Effect of Autochthonous Starter Cultures in the Production of Paio, a Traditional Portuguese Dry-Cured Sausage [Efecto de Los Cultivos Autóctonos En la Producción de Paio, Un Embutido Curado Tradicional Portugués]

Links Úteis

Ajuda