Chemical and Microbiological Characterisation of "Salpicao de Vinhais" and "Chourica de Vinhais": Traditional Dry Sausages Produced in the North of Portugal

AuthID
 P-004-7RW
10
Author(s)
Barbosa, J
·
Vendeiro, S
·
Mota, A
·
Document Type
Article
Year published
2007
Published
in FOOD MICROBIOLOGY, ISSN: 0740-0020
Volume: 24, Issue: 6, Pages: 618-623 (6)
Indexing
Wos®
Scopus®
Crossref®
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 17418313
SCOPUS: 2-s2.0-34047113264
Wos: WOS:000247433700009
Source Identifiers
ISSN: 0740-0020
Export Publication Metadata
Marked List
 Add to Marked List
Info
At this moment we don't have any links to full text documens.

A place for researchers and their institutions

Useful Links

Get Help

© 2024 CRACS & Inesc TEC - All Rights Reserved Privacy Policy | Terms of Service