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From Farm to Fork: New Strategies for Quality Evaluation of Fresh Meat and Processed Meat Products

dc.contributor.authorDelgado Pando, Gonzalo
dc.contributor.authorÁlvarez, Carlos
dc.contributor.authorMorán Lobato, Lara
dc.date.accessioned2020-02-28T09:30:41Z
dc.date.available2020-02-28T09:30:41Z
dc.date.issued2019-11-14
dc.identifier.citationJournal of Food Quality 2019 : (2019) // Article ID 4656842es_ES
dc.identifier.issn0146-9428
dc.identifier.issn1745-4557
dc.identifier.urihttp://hdl.handle.net/10810/41850
dc.language.isoenges_ES
dc.publisherWileyes_ES
dc.rightsinfo:eu-repo/semantics/openAccesses_ES
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/es/*
dc.titleFrom Farm to Fork: New Strategies for Quality Evaluation of Fresh Meat and Processed Meat Productses_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.rights.holderCopyright © 2019 Gonzalo Delgado-Pando et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.es_ES
dc.rights.holderAtribución 3.0 España*
dc.relation.publisherversionhttps://www.hindawi.com/journals/jfq/2019/4656842/#copyrightes_ES
dc.identifier.doi10.1155/2019/4656842
dc.departamentoesFarmacia y ciencias de los alimentoses_ES
dc.departamentoeuFarmazia eta elikagaien zientziakes_ES


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Copyright © 2019 Gonzalo Delgado-Pando et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Except where otherwise noted, this item's license is described as Copyright © 2019 Gonzalo Delgado-Pando et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.