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Impact of nitrite reduction on the technological evaluation of cooked porked ham

dc.contributor.authorNunes, Maria J. M.
dc.contributor.authorNoronha, Lúcia
dc.contributor.authorCruz, Inês
dc.contributor.authorKomora, Norton
dc.contributor.authorBarbosa, Joana
dc.contributor.authorCarvalho, Fátima
dc.contributor.authorTeixeira, Paula
dc.date.accessioned2025-02-24T17:58:24Z
dc.date.available2025-02-24T17:58:24Z
dc.date.issued2024-03-25
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.urihttp://hdl.handle.net/10400.14/48253
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.titleImpact of nitrite reduction on the technological evaluation of cooked porked hampt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlacePortugalpt_PT
oaire.citation.titleAnalítica 2024: 11th Meeting of the SPQ Analytical Chemistry Divisionpt_PT
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT

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