Fat Content Reduction and Lipid Profile Improvement in Portuguese Fermented Sausages Alheira

AuthID
 P-00S-WXM
3
Author(s)
Fernandes, A
·
Pereira, E
Document Type
Article
Year published
2020
Published
in HELIYON, ISSN: 2405-8440
Volume: 6, Issue: 10
Indexing
Wos®
Scopus®
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-85092756910
Wos: WOS:000584392300238
Source Identifiers
ISSN: 2405-8440
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