Red Wine and Garlic as a Possible Alternative to Minimize the Use of Nitrite for Controlling Clostridium Sporogenes and Salmonella in a Cured Sausage: Safety and Sensory Implications

AuthID
 P-00R-WR6
4
Author(s)
Martins, S
·
Silva, JA
·
Document Type
Article
Year published
2020
Published
in FOODS, ISSN: 2304-8158
Volume: 9, Issue: 2, Pages: 206 (18)
Indexing
Wos®
Scopus®
Crossref®18
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85081633901
Wos: WOS:000521989200012
Source Identifiers
ISSN: 2304-8158
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