Preliminary Assessment of Microbiological and Physicochemical Properties of Artisanal “Chouriço de Carne” Fermented Sausages, Manufactured in Northern Portugal

AuthID
 P-011-73E
9
Author(s)
Faria, AS
·
Rodrigues, G
·
Miranda, RB
·
Bonilla-Luque, OM
·
Carvalho, L
·
Fernandes, N
·
Prieto, MA
·
Tipo de Documento
Proceedings Paper
Year published
2023
Publicado
in Foods 2023
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