Relating physicochemical and microbiological safety...

Food Research International 2015 / 12 Vol. 78

Relating physicochemical and microbiological safety indicators during processing of linguiça, a Portuguese traditional dry-fermented sausage

Gonzales-Barron, U., Cadavez, V., Pereira, A.P., Gomes, A., Araújo, J.P., Saavedra, M.J., Estevinho, L., Butler, F., Pires, P., Dias, T.
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Volume:
78
Language:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2015.11.007
Date:
December, 2015
File:
PDF, 750 KB
english, 2015
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