Corrigendum to 'Main characteristics of peanut skin and its ole for the preservation of meat products' [Trends in Food Science & Technology 77 (2018) 1–10]

Autor:	José M. Lorenzo, Fidel Toldrá, Rafaela C. Baptista, Francisco J. Barba, Anderson S. Sant'Ana, Leticia Mora, Paulo E.S. Munekata, Marco Antonio Trindade
Rok vydání:	2018
Předmět:	Geography Food science Food Science Biotechnology
Zdroj:	Trends in Food Science & Technology. 78:243
ISSN:	0924-2244
DOI:	10.1016/j.tifs.2018.06.009
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::fe26c7b35a1ac55d0b8e2ed1a4dc8b68 https://doi.org/10.1016/j.tifs.2018.06.009 Zobrazit plný text záznamu Full Text from ScienceDirect