Morphological, Textural and Physico-Chemical Characterization of Processed Meat Products During Their Shelf Life

AuthID
 P-00T-0MH
6
Author(s)
Carvalho, F
·
Document Type
Article
Year published
2020
Published
in FOOD STRUCTURE-NETHERLANDS, ISSN: 2213-3291
Volume: 26
Indexing
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Scopus®
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Publication Identifiers
Scopus: 2-s2.0-85094605894
Wos: WOS:000616375600001
Source Identifiers
ISSN: 2213-3291
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