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Rogério Luis Cansian
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Journal Articles
Stability at 22 ºC of type bologna mortadella elaborated in industrial unit
Available to PurchaseAdriane Pegoraro Brustolin, Roberto Verlindo, Patrícia dos Santos, Silvane Souza Roman, Jamile Zeni, Rogério Luis Cansian, Eunice Valduga, Geciane Toniazzo Backes
Journal:
British Food Journal
British Food Journal (2021) 123 (6): 2123–2138.
Published: 02 February 2021
