Quality and Acceptability of Dry Fermented Sausages Prepared with Low Value Pork Raw Material-Reference-Cited by-同舟云学术

Quality and Acceptability of Dry Fermented Sausages Prepared with Low Value Pork Raw Material

Published:2016-06-17 Issue:2 Volume:41 Page:e12823
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Alves Susana P.¹,Fernandes Maria J.¹,Fernandes Maria H.¹,Bessa Rui J.B.¹,Laranjo Marta²,A.-Santos Ana Cristina²,Elias Miguel²,Fraqueza Maria J.¹

Affiliation:

1. CIISA, Faculty of Veterinary Medicine; University of Lisbon; Lisbon Portugal

2. ICAAM-Instituto de Ciências Agrárias e Ambientais Mediterrânicas, Instituto de Investigação e Formação Avançada (IIFA), Departamento de Fitotecnia, Escola de Ciências e Tecnologia; Universidade de Évora; Évora Portugal

Funder

SPA

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12823/fullpdf

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