| dc.date | 2015 | |
| dc.date | 2016-06-03T20:12:50Z | |
| dc.date | 2016-06-03T20:12:50Z | |
| dc.date.accessioned | 2018-03-29T01:32:00Z | |
| dc.date.available | 2018-03-29T01:32:00Z | |
| dc.identifier | | |
| dc.identifier | Food Research International. Elsevier Ltd, v. 74, p. 306 - 314, 2015. | |
| dc.identifier | 9639969 | |
| dc.identifier | 10.1016/j.foodres.2015.04.042 | |
| dc.identifier | http://www.scopus.com/inward/record.url?eid=2-s2.0-84929407596&partnerID=40&md5=992ee2766caab25d8059c0387fe18065 | |
| dc.identifier | http://repositorio.unicamp.br/jspui/handle/REPOSIP/237910 | |
| dc.identifier | 2-s2.0-84929407596 | |
| dc.identifier.uri | http://repositorioslatinoamericanos.uchile.cl/handle/2250/1304571 | |
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| dc.language | en | |
| dc.publisher | Elsevier Ltd | |
| dc.relation | Food Research International | |
| dc.rights | fechado | |
| dc.source | Scopus | |
| dc.title | Generation Of Volatile Compounds In Brazilian Low-sodium Dry Fermented Sausages Containing Blends Of Nac1, Kc1, And Cac1<inf>2</inf> During Processing And Storage | |
| dc.type | Artículos de revistas | |
