The Effect of the Addition of Fresh and Dried Starter Cultures on Microbiological and Chemical Parameters of a Smoked Sausage "Alheira"

AuthID
 P-00P-PCS
9
Author(s)
Barros, D
·
Velho, MV
·
Pinheiro, R
·
Fonseca, S
·
Macieira, A
·
Morais, AM
·
Teixeira, P
Tipo de Documento
Abstract
Year published
2018
Publicado
in NEW BIOTECHNOLOGY, ISSN: 1871-6784
Volume: 44, Páginas: S117-S117 (1)
Indexing
Wos®
Crossref®
Handle®
Google Scholar®
Publication Identifiers
Wos: WOS:000445196500319
Source Identifiers
ISSN: 1871-6784
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