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Shelf‐life extension and quality improvement of a Portuguese traditional ready‐to‐eat meat product with vinegar
Shelf‐life extension and quality improvement of a Portuguese traditional ready‐to‐eat meat product with vinegar
2019
Marta Laranjo
Maria Eduarda Potes
Ana Gomes
Joana Véstia
Raquel Garcia
Maria J. Fernandes
M.J. Fraqueza
M. C. Elias
Keywords:
Quality management
Food science
Shelf life
Chromatography
Chemistry
Portuguese
ready to eat food
ready to eat
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