Old Web
English
Sign In
Acemap
>
Paper
>
Food additives composition of a Portuguese traditional fermented sausage (chouriço) after drying.
Food additives composition of a Portuguese traditional fermented sausage (chouriço) after drying.
2015
P. Pires
J.P. Araújo
Mário Barros
E. Fernandes
J Cerqueira
Vasco Cadavez
Ursula Gonzales-Barron
Teresa Dias
Keywords:
Food additive
Food processing
Fermentation
Food science
Portuguese
Horticulture
Environmental science
Biotechnology
Composition (visual arts)
Business
Correction
Source
Cite
Save
Machine Reading By IdeaReader
0
References
0
Citations
NaN
KQI
[]