PUBLICACIÓN

Dry-Cured Sausages “Salchichón” Manufactured with a Valorized Ingredient from Red Grape Pomace (Var. Tempranillo)

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ACCEDER A LA PUBLICACIÓN: Scopus Orcid

DArrigo M.; Petron M.J.; Delgado-Adamez J.; Garcia-Parra J.J.; Martin-Mateos M.J.; Ramirez-Bernabe M.R.

2024 Foods

Food Science (Q1), Health (social science) (Q1), Health Professions (miscellaneous) (Q1), Microbiology (Q2), Plant Science (Q1)

JCR: 5.1

SJR: 1.021

CITAS

4

DOI

10.3390/foods13193133

EID

2-s2.0-85206574704

EISSN

2304-8158

AUTORES DE LA UEX

María Jesús Petrón Testón

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Dry-Cured Sausages “salchichón” Manufactured With A Valorized Ingredient From Red Grape Pomace (Var. Tempranillo)
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