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.
Revista:
Journal of Food Processing and Preservation

ISSN: 1745-4549,  0145-8892

Any de publicació: 2019

Volum: 43

Número: 3

Tipus: Article

DOI: 10.1111/JFPP.13877 GOOGLE SCHOLAR
Font de les dades: Scopus