Publication
Garum: recovering of the production process of an ancestral condiment
| dc.contributor.author | Vieira, M. M. C. | |
| dc.date.accessioned | 2013-03-22T10:34:22Z | |
| dc.date.available | 2013-03-22T10:34:22Z | |
| dc.date.issued | 2008 | |
| dc.date.updated | 2013-02-10T15:52:22Z | |
| dc.description.abstract | The objective of the present work was to study the shelf life of a recipe of a fish sauce Garum originated in the roman empire. | |
| dc.identifier.other | AUT: MVI00201; | |
| dc.identifier.uri | http://hdl.handle.net/10400.1/2622 | |
| dc.language.iso | eng | por |
| dc.peerreviewed | yes | por |
| dc.subject | Garum | por |
| dc.subject | Processing | por |
| dc.subject | Ancestral | por |
| dc.subject | Dieta mediterrânica | pt_PT |
| dc.title | Garum: recovering of the production process of an ancestral condiment | por |
| dc.type | conference object | |
| dspace.entity.type | Publication | |
| oaire.citation.title | Congresso do Atum, Vila Real de St.º António | por |
| person.familyName | Vieira | |
| person.givenName | Margarida | |
| person.identifier.ciencia-id | 3314-4EFC-1E4A | |
| person.identifier.orcid | 0000-0003-2774-706X | |
| person.identifier.rid | E-1805-2012 | |
| person.identifier.scopus-author-id | 7202140775 | |
| rcaap.rights | openAccess | por |
| rcaap.type | conferenceObject | por |
| relation.isAuthorOfPublication | 338c2b9c-fbe6-4fc1-af2d-8152a6560119 | |
| relation.isAuthorOfPublication.latestForDiscovery | 338c2b9c-fbe6-4fc1-af2d-8152a6560119 |