Impact of Salt Reduction on Biogenic Amines, Fatty Acids, Microbiota, Texure and Sensory Profile in Traditional Blood Dry-Cured Sausages

AuthID
 P-014-E3G
11
Author(s)
Gomes, Ana
·
Agulheiro-Santos, A.C.
·
Potes, M.E.
·
Cabrita, Maria João
·
Roseiro, Luisa Cristina
·
Fernandes, Maria José
·
Fraqueza, Maria João
·
Elias, Miguel
Document Type
Article
Year published
2017
Published
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