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由 Krzysztof Kapela, Anna Sikorska, Marek Niewęgłowski, Ewa Krasnodębska, Krystyna Zarzecka, Marek Gugała
出版 2020
Connect to this object online.出版 2020
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Sensory and physicochemical characteristics of salamis added with vegetable-based curing ingredients
由 Vicky Lilge Kawski, Teresinha Marisa Bertol, Maria José Honorato dos Santos, Maristela Cortez Sawitzki, Angela Maria Fiorentini, Arlei Coldebella, Ingrid Beatriz Lermen Agnes
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