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.
Revue:
Foods

ISSN: 2304-8158

Année de publication: 2020

Volumen: 9

Número: 10

Type: Article

DOI: 10.3390/FOODS9101505 GOOGLE SCHOLAR lock_openAccès ouvert editor
La source de données: Scopus