PUBLICACIÓN
Effects of Preservative Agents on Quality Attributes of Dry-Cured Fermented Sausages
Micaela Álvarez, María J. Andrade, Carmen García, Juan J. Rondán, Félix Núñez
2020 Foods
Food Science (Q1), Health (social science) (Q1), Health Professions (miscellaneous) (Q1), Microbiology (Q3), Plant Science (Q1)
JCR: 4.35
SJR: 0.774
CITAS
26
DOI
10.3390/foods9101505
EID
2-s2.0-85093522584
EISSN
2304-8158
BIBTEX
@article{_lvarez_2020, doi = {10.3390/foods9101505}, url = {https://doi.org/10.3390%2Ffoods9101505}, year = 2020, month = {oct}, publisher = {{MDPI} {AG}}, volume = {9}, number = {10}, pages = {1505}, author = {Micaela {\'{A}}lvarez and Mar{\'{\i}}a J. Andrade and Carmen Garc{\'{\i}}a and Juan J. Rond{\'{a}}n and F{\'{e}}lix N{\'{u}}{\~{n}}ez}, title = {Effects of Preservative Agents on Quality Attributes of Dry-Cured Fermented Sausages}, journal = {Foods}}
AUTORES DE LA UEX