Published in

Elsevier, Food Research International, (74), p. 306-314

DOI: 10.1016/j.foodres.2015.04.042

Links

Tools

Export citation

Search in Google Scholar

Generation of volatile compounds in Brazilian low-sodium dry fermented sausages containing blends of NaC1, KC1, and CaC1 2 during processing and storage

Journal article published in 2015 by Bibiana Alves dos Santos ORCID, Paulo Cezar Bastianello Campagnol, Mariane Bittencourt Fagundes, Roger Wagner ORCID, Marise Aparecida Rodrigues Pollonio
This paper was not found in any repository, but could be made available legally by the author.
This paper was not found in any repository, but could be made available legally by the author.

Full text: Unavailable

Green circle
Preprint: archiving allowed
Upload
Orange circle
Postprint: archiving restricted
Upload
Red circle
Published version: archiving forbidden
Policy details
Data provided by SHERPA/RoMEO