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.
Revue:
Foods

ISSN: 2304-8158

Année de publication: 2020

Volumen: 9

Número: 10

Type: Révision

DOI: 10.3390/FOODS9101416 GOOGLE SCHOLAR lock_openAccès ouvert editor
La source de données: Scopus