Chemical and Microbiological Characterisation of "Salpicao de Vinhais" and "Chourica de Vinhais": Traditional Dry Sausages Produced in the North of Portugal

AuthID
 P-004-7RW
10
Author(s)
Barbosa, J
·
Vendeiro, S
·
Mota, A
·
Tipo de Documento
Article
Year published
2007
Publicado
in FOOD MICROBIOLOGY, ISSN: 0740-0020
Volume: 24, Número: 6, Páginas: 618-623 (6)
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Scopus®
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Pubmed®
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Publication Identifiers
Pubmed: 17418313
SCOPUS: 2-s2.0-34047113264
Wos: WOS:000247433700009
Source Identifiers
ISSN: 0740-0020
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