Levels of Hygiene and Safety Quality Indicators Along the Processing Stages of a Portuguese Traditional Dry-Fermented Sausage (Linguiça)

AuthID
 P-011-74G
8
Author(s)
Gonzales-Barron, Ursula
·
Pereira, Ana Paula
·
Gomes, Aline
·
Lopes-da-Silva, M.F.
·
Estevinho, Leticia M.
·
Dias, Teresa
Document Type
Proceedings Paper
Year published
2015
Published
in 2nd International Conference on Food and Biosystems Engineering-FaBE2015
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