Published in
Elsevier, Food Research International, (78), p. 50-61, 2015
DOI: 10.1016/j.foodres.2015.11.007
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Relating physicochemical and microbiological safety indicators during processing of linguiça, a Portuguese traditional dry-fermented sausage
Journal article published in 2015 by
U. Gonzales-Barron 
,
V. Cadavez,
A. P. Pereira,
A. Gomes,
J. P. Araújo,
M. J. Saavedra,
L. Estevinho,
F. Butler,
P. Pires,
T. Dias
,
V. Cadavez,
A. P. Pereira,
A. Gomes,
J. P. Araújo,
M. J. Saavedra,
L. Estevinho,
F. Butler,
P. Pires,
T. Dias
This paper is available in a repository.
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