The Risk of Salt Reduction in Dry-Cured Sausage Assessed by the Influence on Water Activity and the Survival of Salmonella

AuthID
 P-00W-45Q
4
Author(s)
Fernandes, L
·
Silva, JA
·
Tipo de Documento
Article
Year published
2022
Publicado
in FOODS
Volume: 11, Número: 3, Páginas: 444 (15)
Indexing
Wos®
Scopus®
Crossref®4
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85124202098
Wos: WOS:000755331100001
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