Chemical and Microbiological Characterization of Alheira: A Typical Portuguese Fermented Sausage with Particular Reference to Factors Relating to Food Safety

AuthID
 P-004-J9B
9
Author(s)
Vendeiro, S
·
Mota, A
·
Document Type
Article
Year published
2006
Published
in MEAT SCIENCE, ISSN: 0309-1740
Volume: 73, Issue: 4, Pages: 570-575 (6)
Indexing
Wos®
Scopus®
Crossref®
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-33646785072
Wos: WOS:000238474200005
Source Identifiers
ISSN: 0309-1740
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