6533b7ddfe1ef96bd1273d10
RESEARCH PRODUCT
Effect of organic acids on the quality of sheep “buchada”: From food safety to physicochemical, nutritional, and sensorial evaluation
José M. LorenzoSolange De SousaRoberto Germano CostaG. N. AlbuquerqueBelén GómezNeila Lidiany RibeiroE. M. Beltrão FilhoJerônimo Galdino Dos SantosFrancisco J. Barbasubject
Chemistrybusiness.industryGeneral Chemical Engineeringmedia_common.quotation_subjectQuality (business)General ChemistryFood scienceFood safetybusinessFood Sciencemedia_commonyear | journal | country | edition | language |
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2019-01-15 | Journal of Food Processing and Preservation |