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The quality of a new sheep meat product: effect of salting and ageing process

dc.contributor.authorTeixeira, Alfredo
dc.contributor.authorRodrigues, M.J.
dc.contributor.authorPereira, Etelvina
dc.contributor.authorRodrigues, Sandra
dc.date.accessioned2011-02-21T14:40:51Z
dc.date.available2011-02-21T14:40:51Z
dc.date.issued2010
dc.identifier.citationTeixeira, Alfredo; Rodrigues, M. J.; Pereira, Etelvina; Rodrigues, Sandra (2010). The quality of a new sheep meat product: effect of salting and ageing process. In EAAP Annual Meeting Book of Abstracts. Heraklionpor
dc.identifier.issn1382-6077
dc.identifier.urihttp://hdl.handle.net/10198/3459
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherEAAPpor
dc.titleThe quality of a new sheep meat product: effect of salting and ageing processpor
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlaceHeraklion, Gréciapor
oaire.citation.issueNº16por
oaire.citation.startPage125por
oaire.citation.titleEAAP Annual Meeting Book of Abstractspor
person.familyNameTeixeira
person.familyNameRodrigues
person.givenNameAlfredo
person.givenNameSandra
person.identifier958487
person.identifier.ciencia-id2A1A-FF0C-185B
person.identifier.ciencia-id651F-D964-32E1
person.identifier.orcid0000-0003-4607-4796
person.identifier.orcid0000-0003-3301-1729
person.identifier.ridG-4118-2011
person.identifier.ridC-6486-2008
person.identifier.scopus-author-id56195849200
person.identifier.scopus-author-id14048942500
rcaap.rightsopenAccesspor
rcaap.typeconferenceObjectpor
relation.isAuthorOfPublication27cc89a2-6661-4d8d-a727-21109c04a74e
relation.isAuthorOfPublication684ab6a0-e3ea-4b6e-9874-d20d71e2a3f5
relation.isAuthorOfPublication.latestForDiscovery684ab6a0-e3ea-4b6e-9874-d20d71e2a3f5

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