Relating physicochemical and microbiological safety indicators during processing of linguiça, a Portuguese traditional dry-fermented sausage.
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Relating physicochemical and microbiological safety indicators during processing of linguiça, a Portuguese traditional dry-fermented sausage.
description
2015 nî lūn-bûn
@nan
2015年の論文
@ja
2015年論文
@yue
2015年論文
@zh-hant
2015年論文
@zh-hk
2015年論文
@zh-mo
2015年論文
@zh-tw
2015年论文
@wuu
2015年论文
@zh
2015年论文
@zh-cn
name
Relating physicochemical and m ...... itional dry-fermented sausage.
@en
type
label
Relating physicochemical and m ...... itional dry-fermented sausage.
@en
prefLabel
Relating physicochemical and m ...... itional dry-fermented sausage.
@en
P50
P1476
Relating physicochemical and m ...... ditional dry-fermented sausage
@en
P2093
P356
10.1016/J.FOODRES.2015.11.007
P50
P577
2015-11-10T00:00:00Z