Old Web
English
Sign In
Acemap
>
Paper
>
SENSORIAL CHARACTERISTICS OF COOKED HAM WITH PARTIAL REDUCTION OF NACL
SENSORIAL CHARACTERISTICS OF COOKED HAM WITH PARTIAL REDUCTION OF NACL
2021
Daiane Perondi
Alexandrade da Trindade Alfaro
Alessandra Machado-Lunkes
Evellin Balbinot-Alfaro
Keywords:
Reduction (complexity)
Chemistry
Food science
Correction
Source
Cite
Save
Machine Reading By IdeaReader
0
References
0
Citations
NaN
KQI
[]