Cite
HARVARD Citation
Campos, K. et al. (2021). Quality measurements of cuiabana-type pork sausages added with brewing by-product flours. Meat science. 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.
Campos, K. et al. (2021). Quality measurements of cuiabana-type pork sausages added with brewing by-product flours. Meat science. p. . [Online].