Please use this identifier to cite or link to this item: http://hdl.handle.net/10198/3459
Title: The quality of a new sheep meat product: effect of salting and ageing process
Authors: Teixeira, A.
Rodrigues, M.J.
Pereira, Etelvina
Rodrigues, Sandra
Issue Date: 2010
Publisher: EAAP
Citation: Teixeira, 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. Heraklion
Peer review: yes
URI: http://hdl.handle.net/10198/3459
ISSN: 1382-6077
Appears in Collections:BB - Resumos em Proceedings Não Indexados ao ISI/Scopus

Files in This Item:
File Description SizeFormat 
The quality of a new sheep meat product.pdf1,54 MBAdobe PDFView/Open


FacebookTwitterDeliciousLinkedInDiggGoogle BookmarksMySpace
Formato BibTex MendeleyEndnote Degois 

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.