Effect of Addition of a Starter Cultures on Physicochemical and Sensory Properties of “Alheira”, a Smoked Sausage-Like Product

AuthID
 P-010-A58
5
Author(s)
Barros, D
·
Sobrosa, C
·
Pinheiro, R
·
Vaz-Velho, M
Tipo de Documento
Article
Year published
2018
Publicado
in Millenium - Journal of Education, Technologies, and Health, ISSN: 0873-3015
Número: 7, Páginas: 39-48
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Source Identifiers
ISSN: 0873-3015
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