PUBLICACIÓN

Effects of Preservative Agents on Quality Attributes of Dry-Cured Fermented Sausages

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ACCEDER A LA PUBLICACIÓN: Scopus Orcid

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