https://opendata.unex.es/recurso/ciencia-tecnologia/investigacion/publicaciones/Publicacion/2021-1137
Literals
- bibo:issn
- dcterms:contributor
- Araya-Morice, A.; De Gobba, C.; Lametsch, R.; Ruiz-Carrascal, J.
- ou:bibtex
- @article{Ruiz Carrascal2021,title = {Effect of the addition of cheese powder and salt content on sensory profile, physicochemical properties and ?-glutamyl kokumi peptides content in dry fermented sausages},journal = {European Food Research and Technology},year = {2021},volume = {247},number = {8},pages = {2027-2037},author = {Araya-Morice, A. and De Gobba, C. and Lametsch, R. and Ruiz-Carrascal, J.}}
- bibo:doi
- 10.1007/s00217-021-03769-z
- ou:eid
- fabio:hasPublicationYear
- vivo:identifier
- dcterms:publisher
- European Food Research and Technology
- ou:tipoPublicacion
- dcterms:title
- Effect of the addition of cheese powder and salt content on sensory profile, physicochemical properties and γ-glutamyl kokumi peptides content in dry fermented sausages
- vcard:url
- ou:urlOrcid
