The effects of processing and preservation technologies on meat quality: Sensory and nutritional aspects

  1. Gómez, I.
  2. Janardhanan, R.
  3. Ibañez, F.C.
  4. Beriain, M.J.
Zeitschrift:
Foods

ISSN: 2304-8158

Datum der Publikation: 2020

Ausgabe: 9

Nummer: 10

Art: Rezension

DOI: 10.3390/FOODS9101416 GOOGLE SCHOLAR lock_openOpen Access editor
Datenquelle: Scopus