PUBLICACIÓN

Evaluation of the microbiological safety and sensory quality of a sliced cured-smoked pork product with protective cultures addition and modified atmosphere packaging

ACCEDER A LA PUBLICACIÓN: Scopus Orcid Dialnet

Casquete R., Fonseca S.C., Pinto R., Castro S.M., Todorov S., Teixeira P., Vaz-Velho M.

2019 FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Chemical Engineering (miscellaneous) (Q2), Food Science (Q2), Industrial and Manufacturing Engineering (Q2)

JCR: 1.654

SJR: 0.554

CITAS

9

DOI

10.1177/1082013219825771

EID

2-s2.0-85060736741

ISSN

1082-0132

EISSN

1532-1738

BIBTEX

@article{Casquete2019,title = {Evaluation of the microbiological safety and sensory quality of a sliced cured-smoked pork product with protective cultures addition and modified atmosphere packaging},journal = {Food Science and Technology International},year = {2019},volume = {25},number = {4},pages = {327-336},author = {Casquete, R. and Fonseca, S.C. and Pinto, R. and Castro, S.M. and Todorov, S. and Teixeira, P. and Vaz-Velho, M.}}

AUTORES DE LA UEX

Rocio Casquete Palencia

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