Microbiological and Physicochemical Assessment of Artisanally Produced “Alheira” Fermented Sausages in Northern Portugal

AuthID
 P-00T-J7S
8
Author(s)
Coelho-Fernandes, S
·
Faria, AS
·
Fernandes, Â
·
Barros, L
·
Gonzales-Barron, U
Document Type
Article
Year published
2020
Published
in Proceedings
Volume: 70, Issue: 1, Pages: 16
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