Evaluation of the microbiological safety and sensory...

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Food Science and Technology International 2019 / 01

Evaluation of the microbiological safety and sensory quality of a sliced cured-smoked pork product with protective cultures addition and modified atmosphere packaging

Casquete, Rocío, Fonseca, Susana C, Pinto, Ricardo, Castro, Sónia M, Todorov, Svetoslav, Teixeira, Paula, Vaz-Velho, Manuela
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Journal:
Food Science and Technology International
DOI:
10.1177/1082013219825771
Date:
January, 2019
File:
PDF, 609 KB
2019
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