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.
Aldizkaria:
Foods

ISSN: 2304-8158

Argitalpen urtea: 2020

Alea: 9

Zenbakia: 10

Mota: Berrikuspena

DOI: 10.3390/FOODS9101416 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus