Effect of organic acids on the quality of sheep “buchada”: From food safety to physicochemical, nutritional, and sensorial evaluation

1. Albuquerque, G.N.
2. Costa, R.G.
3. Barba, F.J.
4. Gómez, B.
5. Ribeiro, N.L.
6. Beltrão Filho, E.M.
7. Sousa, S.
8. Santos, J.G.
9. Lorenzo, J.M.