Microbiological and Physicochemical Profile of Traditionally Produced Chouriça de Carne Dry-Fermented Sausages: Towards Benchmarking of Products Against Established Quality Groups

AuthID
 P-017-H71
7
Author(s)
Faria, AS
·
Bonilla-Luque, OM
·
Carvalho, L
·
Fernandes, N
·
Prieto, MA
·
Document Type
Article
Year published
2024
Published
in FOODS, ISSN: 2304-8158
Volume: 13, Issue: 22, Pages: 3705 (18)
Indexing
Wos®
Scopus®
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Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 39594120
Scopus: 2-s2.0-85210552437
Wos: WOS:001365021900001
Source Identifiers
ISSN: 2304-8158
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