Relating Physicochemical and Microbiological Safety Indicators During Processing of Linguica, a Portuguese Traditional Dry-Fermented Sausage

AuthID
 P-00J-ZYJ
10
Author(s)
Araujo, JP
·
Butler, F
·
Pires, P
·
Document Type
Article
Year published
2015
Published
in FOOD RESEARCH INTERNATIONAL, ISSN: 0963-9969
Volume: 78, Pages: 50-61 (12)
Indexing
Wos®
Scopus®
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Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-84949235824
Wos: WOS:000367774800007
Source Identifiers
ISSN: 0963-9969
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