Cite
HARVARD Citation
Fernandes, R. et al. (2018). Assessment of the stability of sheep sausages with the addition of different concentrations of Origanum vulgare extract during storage. Meat science. pp. 244-257. [Online].
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Fernandes, R. et al. (2018). Assessment of the stability of sheep sausages with the addition of different concentrations of Origanum vulgare extract during storage. Meat science. pp. 244-257. [Online].