Microbiological Profile of Salpicao de Vinhais and Chourica de Vinhais from Raw Materials to Final Products: Traditional Dry Sausages Produced in the North of Portugal

AuthID
 P-003-M43
6
Author(s)
Tipo de Documento
Article
Year published
2009
Publicado
in INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, ISSN: 1466-8564
Volume: 10, Número: 2, Páginas: 279-283 (5)
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Publication Identifiers
SCOPUS: 2-s2.0-60149108188
Wos: WOS:000264417400023
Source Identifiers
ISSN: 1466-8564
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