Application of oligosaccharides in meat processing and preservation

  1. Echegary, N.
  2. Yegin, S.
  3. Kumar, M.
  4. Hassoun, A.
  5. Bastianello Campagnol, P.C.
  6. Lorenzo, J.M.
Revista:
Critical Reviews in Food Science and Nutrition

ISSN: 1549-7852,  1040-8398

Ano de publicación: 2022

Tipo: Revisión

DOI: 10.1080/10408398.2022.2081963 GOOGLE SCHOLAR
Fonte de datos: Scopus