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. Barba

subject

Chemistrybusiness.industryGeneral Chemical Engineeringmedia_common.quotation_subjectQuality (business)General ChemistryFood scienceFood safetybusinessFood Sciencemedia_commonhttps://doi.org/10.1111/jfpp.13877