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.
Revue:
Journal of Food Processing and Preservation

ISSN: 1745-4549,  0145-8892

Année de publication: 2019

Volumen: 43

Número: 3

Type: Article

DOI: 10.1111/JFPP.13877 GOOGLE SCHOLAR
La source de données: Scopus