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Preparation and microbiological analysis of Tuscan sausage ..:
Vanessa Bordin VIERA
;
Natiéli PIOVESAN
;
Karine Ines Bolson MORO
...
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016005007104&lng=en&tlng=en. , 2016
Link:
https://doi.org/10.1590/1678-457X.0045
RT Journal T1 <Title>Preparation and microbiological analysis of Tuscan sausage with added propolis extract</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:4ef5abe4635746889946d039610dfd8c&Exemplar=1&LAN=DE A1 Vanessa Bordin VIERA A1 Natiéli PIOVESAN A1 Karine Ines Bolson MORO A1 Angela Souza RODRIGUES A1 Gabrielle SCAPIN A1 Claudia Severo da ROSA A1 Ernesto Hashime KUBOTA PB Sociedade Brasileira de Ciência e Tecnologia de Alimentos YR 2016 K1 sausage K1 propolis K1 extraction K1 Nutrition. Foods and food supply K1 TX341-641 K1 Technology (General) K1 T1-995 JF http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016005007104&lng=en&tlng=en LK http://dx.doi.org/https://doi.org/10.1590/1678-457X.0045 DO https://doi.org/10.1590/1678-457X.0045 SF ELIB - SuUB Bremen
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