Effects of preservative agents on quality attributes of dry-cured fermented sausages

  1. Álvarez, M.
  2. Andrade, M.J.
  3. García, C.
  4. Rondán, J.J.
  5. Núñez, F.
Zeitschrift:
Foods

ISSN: 2304-8158

Datum der Publikation: 2020

Ausgabe: 9

Nummer: 10

Art: Artikel

DOI: 10.3390/FOODS9101505 GOOGLE SCHOLAR lock_openOpen Access editor