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Physicochemical, sensory and microbiological characterization of Asturian Chorizo, a traditional fermented sausage manufactured in Northern Spain
dc.contributor.author | Prado, N. | |
dc.contributor.author | Sampayo, M. | |
dc.contributor.author | González, P. | |
dc.contributor.author | Lombó Brugos, Felipe | |
dc.contributor.author | Díaz, J. | |
dc.date.accessioned | 2019-11-14T10:22:07Z | |
dc.date.available | 2019-11-14T10:22:07Z | |
dc.date.issued | 2019 | |
dc.identifier.citation | Meat Science, 156, p. 118-124 (2019); doi:10.1016/j.meatsci.2019.05.023 | |
dc.identifier.issn | 0309-1740 | |
dc.identifier.uri | http://hdl.handle.net/10651/53210 | |
dc.description.sponsorship | Agri-food Technological Center ofthe Principality of Asturias (ASINCAR), co-financed by Foundation forthe Promotion of Applied Scientific Research and Technology inAsturias (FICYT) under the programFinancial support for TechnologicalCenters and Technological Innovation Support Centers in the Principality ofAsturias during the period 2016-2017, filenumber IDI/2016/000205. | |
dc.format.extent | p. 118-124 | |
dc.language.iso | eng | |
dc.relation.ispartof | Meat Science | |
dc.rights | © 2019 Elsevier Ltd. | |
dc.source | Scopus | |
dc.source.uri | https://www2.scopus.com/inward/record.uri?eid=2-s2.0-85066168513&doi=10.1016%2fj.meatsci.2019.05.023&partnerID=40&md5=86b93cd1c8d63f0c2ce8a16fcaf97127 | |
dc.title | Physicochemical, sensory and microbiological characterization of Asturian Chorizo, a traditional fermented sausage manufactured in Northern Spain | |
dc.type | journal article | |
dc.identifier.doi | 10.1016/j.meatsci.2019.05.023 | |
dc.relation.projectID | ASINCAR/FICYT/IDI/2016/000205 | |
dc.relation.publisherversion | http://dx.doi.org/10.1016/j.meatsci.2019.05.023 |
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