Behaviour of Food-Borne Pathogens on Dry Cured Sausage Manufactured with Herbs and Spices Essential Oils and Their Sensorial Acceptability

AuthID
 P-00G-CTZ
7
Author(s)
Alheiro, J
·
Soares, L
·
Tipo de Documento
Article
Year published
2016
Publicado
in FOOD CONTROL, ISSN: 0956-7135
Volume: 59, Páginas: 262-270 (9)
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Wos®
Scopus®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-84934877938
Wos: WOS:000364890000036
Source Identifiers
ISSN: 0956-7135
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