Traditional Meat Products: Improvement of Quality and Safety

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dc.contributor.authorLaranjo, Marta
dc.contributor.authorTalon, Régine
dc.contributor.authorLauková, Andrea
dc.contributor.authorFraqueza, Maria João
dc.contributor.authorElias, Miguel
dc.date.accessioned2018-04-30T10:25:51Z
dc.date.available2018-04-30T10:25:51Z
dc.date.issued2017
dc.description.abstract-por
dc.identifier.authoremailmlaranjo@uevora.pt
dc.identifier.authoremailnd
dc.identifier.authoremailnd
dc.identifier.authoremailmjoaofraqueza@fmv.ulisboa.pt
dc.identifier.authoremailelias@uevora.pt
dc.identifier.citationMarta Laranjo, Régine Talon, Andrea Lauková, Maria J. Fraqueza, and Miguel Elias, “Traditional Meat Products: Improvement of Quality and Safety,” Journal of Food Quality, vol. 2017, Article ID 2873793, 2 pages, 2017. doi:10.1155/2017/2873793por
dc.identifier.doidoi:10.1155/2017/2873793por
dc.identifier.scientificarea220por
dc.identifier.urihttp://hdl.handle.net/10174/23133
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherWiley-Hindawipor
dc.rightsopenAccesspor
dc.subjectTraditional Meat Productspor
dc.subjectFood Qualitypor
dc.subjectFood Safetypor
dc.titleTraditional Meat Products: Improvement of Quality and Safetypor
dc.typearticlepor

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