Published November 10, 2020
| Version v1
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Microbial Deterioration of Portuguese Lamb Meat as Affected by Its Intrinsic Properties
Authors/Creators
- 1. Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança
- 2. Fundación Centro Tecnolóxico da Carne, Galicia
Description
Recording of the talk “Microbial Deterioration of Portuguese Lamb Meat as Affected by Its Intrinsic Properties”, presented by Gisela Rodrigues at the 1st International Electronic Conference on Food Science and Functional Foods; MDPI Foods. Online virtual meeting (10-25 November 2020).
Files
1st Foods eConference 2020 - Rodrigues.mp4
Files
(153.9 MB)
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