Effect of organic acids on the quality of sheep “buchada”: From food safety to physicochemical, nutritional, and sensorial evaluation

  1. Albuquerque, G.N.
  2. Costa, R.G.
  3. Barba, F.J.
  4. Gómez, B.
  5. Ribeiro, N.L.
  6. Beltrão Filho, E.M.
  7. Sousa, S.
  8. Santos, J.G.
  9. Lorenzo, J.M.
Journal:
Journal of Food Processing and Preservation

ISSN: 1745-4549,  0145-8892

Year of publication: 2019

Volume: 43

Issue: 3

Type: Article

DOI: 10.1111/JFPP.13877 GOOGLE SCHOLAR

Sustainable development goals

Data source: Scopus