Você está em: Start > Publications > Quality evolution of raw meat under hyperbaric storage - Fatty acids, volatile organic compounds and lipid oxidation profiles > View related publications
Copyright 1996-2025 © Faculdade de Letras da Universidade do Porto
I Terms and Conditions
I Acessibility
I Index A-Z
Page created on: 2025-11-29 at 22:20:04 | Privacy Policy | Personal Data Protection Policy | Whistleblowing | Electronic Yellow Book
Page created on: 2025-11-29 at 22:20:04 | Privacy Policy | Personal Data Protection Policy | Whistleblowing | Electronic Yellow Book