The effect of the addition of fresh and dried starter cultures on microbiological and chemical parameters of a smoked sausage “Alheira”
Barros, D., Vaz Velho, M., Pinto, R., Pinheiro, R., Fonseca, S., Macieira, A., Albano, H., Morais, A.M., Teixeira, P.Volume:
44
Language:
english
Journal:
New Biotechnology
DOI:
10.1016/j.nbt.2018.05.1032
Date:
October, 2018
File:
PDF, 70 KB
english, 2018