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Reducing the salt content in meat rissoles and its acceptability by the consumer

Title
Reducing the salt content in meat rissoles and its acceptability by the consumer
Type
Summary of Presentation in a National Conference
Year
2014
Authors
Delgado, J.
(Author)
FCNAUP
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Lemos, Andreia
(Author)
FCNAUP
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Poinhos, Rui
(Author)
FCNAUP
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Pinho, Olívia
(Author)
FCNAUP
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Scientific classification
FOS: Medical and Health sciences
CORDIS: Health sciences
Other information
Resumo (PT): Resumo
Language: English
Type (Professor's evaluation): Scientific
Contact: up201202662@fcna.up.pt
License type: Click to view license CC BY-NC
Documents
File name Description Size
2014_LIVRO_RESUMOS 316 135.60 KB
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