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Addition of spent yeast extract on the production of cooked ham- Compositional and Sensory evaluation

Title

Addition of spent yeast extract on the production of cooked ham- Compositional and Sensory evaluationExport publication in the APA format Export publication in the EXCEL format Export publication in the RIS format

Type

Summary of Presentation in a National Conference

Date

2014

Title

Addition of spent yeast extract on the production of cooked ham- Compositional and Sensory evaluation

Type

Summary of Presentation in a National Conference

Year

2014

Authors

Alves, A.

(Author)

Other

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Viegas, Olga

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FCNAUP

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Pancrazio, G.

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FCNAUP

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Lemos, A.

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FCNAUP

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Pinho, Olívia

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FCNAUP

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Ferreira, I.M.P.L.V.O.

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FCNAUP

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Conference proceedings National

Title: IJUP 2014 Book of abstracts of the 7th Meeting of Young Researchers of University of Porto / Livro de resumos do 7.º Encontro de Investigação Jovem da U.Porto Search for Conference Proceedings Publications

Pages: 231-231

7th Meeting of young researchers of university of Porto

Scientific classification

FOS: Medical and Health sciences

CORDIS: Health sciences

Other information

Resumo (PT): Resumo

Language: English

Type (Professor's evaluation): Scientific

Contact: olgaviegas@fcna.up.pt