Microbiological and Physicochemical Aspects of “Salpicão”, a Traditional Dry Sausage Produced in the Northeast of Portugal

AuthID
 P-011-74J
6
Author(s)
Pereira, Ana Paula
·
Gomes, Aline
·
Estevinho, Leticia M.
·
Gonzales-Barron, Ursula
·
Dias, Teresa
Tipo de Documento
Proceedings Paper
Year published
2015
Publicado
in Agriculture & Food, ISSN: 1314-8591
Volume: 3
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ISSN: 1314-8591
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