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Einfluss Der Lagerung Von “Paio do Alentejo” Auf Unterschiedliche Parameter. Physikalisch-Chemische, Mikrobiologische Und Sensorische Veränderungen Bei Der Lagerung Einer Traditionellen Iberischen Trockenpökelwurst Aus Portugal
AuthID
P-014-EM3
2
Author(s)
Elias, Miguel
·
Carrascosa, Alfonso
Document Type
Article
Year published
2014
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https://hdl.handle.net/10174/14515
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