1. Repositório Aberto da Universidade do Porto
  2. FCUP - Faculdade de Ciências
  3. FCUP - Dissertação
Please use this identifier to cite or link to this item: https://hdl.handle.net/10216/146195
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dc.creatorMariana Requejo Mariz
dc.date.accessioned2025-11-05T22:33:27Z-
dc.date.available2025-11-05T22:33:27Z-
dc.date.issued2022-07-29
dc.date.submitted2022-10-21
dc.identifier.othersigarra:595164
dc.identifier.urihttps://hdl.handle.net/10216/146195-
dc.language.isoeng
dc.rightsopenAccess
dc.subjectCiências exactas e naturais
dc.subjectNatural sciences
dc.titleDevelopment of safety strategies to improve a traditional Italian spreadable cured sausage: Ciauscolo salami (PGI)
dc.typeDissertação
dc.contributor.uportoFaculdade de Ciências
dc.identifier.doi10.34626/6tmb-fa16
dc.identifier.tid203193318
dc.subject.fosCiências exactas e naturais
dc.subject.fosNatural sciences
thesis.degree.disciplineMestrado em Ciências do Consumo e Nutrição
thesis.degree.grantorFaculdade de Ciências
thesis.degree.grantorUniversidade do Porto
thesis.degree.level1
Appears in Collections:FCUP - Dissertação

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