Effect of Autochthonous Starter Cultures in the Production of Paio, a Traditional Portuguese Dry-Cured Sausage [Efecto de Los Cultivos Autóctonos En la Producción de Paio, Un Embutido Curado Tradicional Portugués]

AuthID
 P-00Q-RSC
8
Author(s)
Fialho, R
·
Véstia, J
·
Document Type
Article
Year published
2018
Published
in Archivos de Zootecnia, ISSN: 0004-0592
Volume: 67, Pages: 161-165
Indexing
Scopus®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85067898610
Source Identifiers
ISSN: 0004-0592
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