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.
Aldizkaria:
Foods

ISSN: 2304-8158

Argitalpen urtea: 2020

Alea: 9

Zenbakia: 10

Mota: Artikulua

DOI: 10.3390/FOODS9101505 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus