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An Assessment of the Processing and Physicochemical Factors Contributing to the Microbial Contamination of Salpicao, a Naturally-Fermented Portuguese Sausage

AuthID
P-00K-E2E

Author(s)

Cadavez, V

Gonzales Barron, U

Pires, P

Fernandes, E

Pereira, AP

Gomes, A

Lopes Da Silva, F

Butler, F

Document Type

Article

Year published

2016

Published

in LWT-FOOD SCIENCE AND TECHNOLOGY, ISSN: 0023-6438

Volume: 72, Pages: 107-116 (10)

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Publication Identifiers

DOI: 10.1016/j.lwt.2016.04.038

Handle: https://hdl.handle.net/10198/13738

SCOPUS: 2-s2.0-84964515109

Wos: WOS:000378183500014

Source Identifiers

ISSN: 0023-6438

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An Assessment of the Processing and Physicochemical Factors Contributing to the Microbial Contamination of Salpicao, a Naturally-Fermented Portuguese Sausage

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An Assessment of the Processing and Physicochemical Factors Contributing to the Microbial Contamination of Salpicao, a Naturally-Fermented Portuguese Sausage

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