Microbiological profile of Salpicão de Vinhais and Chouriça de Vinhais from raw materials to final products: Traditional dry sausages produced in the North of Portugal-Reference-Cited by-同舟云学术

Microbiological profile of Salpicão de Vinhais and Chouriça de Vinhais from raw materials to final products: Traditional dry sausages produced in the North of Portugal

Published:2009-04 Issue:2 Volume:10 Page:279-283
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Ferreira V.,Barbosa J.,Silva J.,Gibbs P.,Hogg T.,Teixeira P.

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference32 articles.

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