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The 1st International Electronic Conference on Food Science and Functional Foods, 2020

DOI: 10.3390/foods_2020-07627

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

Proceedings article published in 2020 by Sara Coelho-Fernandes, Odete Zefanias, Gisela Rodrigues, Ursula Gonzales-Barron ORCID, Ana Sofia Faria, Lillian Barros ORCID, Ângela Fernandes ORCID, Vasco Cadavez ORCID
This paper was not found in any repository; the policy of its publisher is unknown or unclear.
This paper was not found in any repository; the policy of its publisher is unknown or unclear.

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