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

Literals

bibo:eissn
- 2304-8158
dcterms:contributor
- Micaela Álvarez, María J. Andrade, Carmen García, Juan J. Rondán, Félix Núñez
ou: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}}
bibo:doi
- 10.3390/foods9101505
ou:eid
- 2-s2.0-85093522584
dcterms:creator
- Álvarez M.
fabio:hasPublicationYear
- 2020
vivo:identifier
- 2020-4967
ou:tipoPublicacion
- Article
dcterms:title
- Effects of Preservative Agents on Quality Attributes of Dry-Cured Fermented Sausages
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85093522584&origin=inward
ou:urlOrcid
- https://doi.org/10.3390/foods9101505
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85093522584&origin=inward
bibo:volume
- 9