Cite
HARVARD Citation
Belleggia, L. et al. (2020). Portuguese cacholeira blood sausage: A first taste of its microbiota and volatile organic compounds. Food research international. p. . [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Belleggia, L. et al. (2020). Portuguese cacholeira blood sausage: A first taste of its microbiota and volatile organic compounds. Food research international. p. . [Online].