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Effect of Packaging Technology on Microbiological and Sensory Quality of a Cooked Blood Sausage, Morcela de Arroz, from Monchique Region of Portugal

AuthID
P-00A-20V

Author(s)

Pereira, JA

Dionisio, L

Patarata, L

Matos, TJS

Document Type

Article

Year published

2015

Published

in MEAT SCIENCE, ISSN: 0309-1740

Volume: 101, Pages: 33-41 (9)

Indexing

Wos^®

Scopus^®

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Google Scholar^®

Publication Identifiers

DOI: 10.1016/j.meatsci.2014.09.147

Scopus: 2-s2.0-84918557164

Wos: WOS:000348265700006

Source Identifiers

ISSN: 0309-1740

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Effect of Packaging Technology on Microbiological and Sensory Quality of a Cooked Blood Sausage, Morcela de Arroz, from Monchique Region of Portugal

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Effect of Packaging Technology on Microbiological and Sensory Quality of a Cooked Blood Sausage, Morcela de Arroz, from Monchique Region of Portugal

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