The Effect of the Addition of Fresh and Dried Starter Cultures on Microbiological and Chemical Parameters of a Smoked Sausage "Alheira"

AuthID
 P-00P-PCS
9
Author(s)
Barros, D
·
Vaz Velho, MV
·
Pinheiro, R
·
Fonseca, S
·
Macieira, A
·
Albano, H
·
Morais, AM
·
Teixeira, P
Document Type
Abstract
Year published
2018
Published
in NEW BIOTECHNOLOGY, ISSN: 1871-6784
Volume: 44, Pages: S117-S117 (1)
Indexing
Wos®
Crossref®
Google Scholar®
Publication Identifiers
Wos: WOS:000445196500319
Source Identifiers
ISSN: 1871-6784
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