Chemical and microbiological characterisation of “Salpicão de Vinhais” and “Chouriça de Vinhais”: Traditional dry sausages produced in the North of Portugal

✍ Scribed by Vânia Ferreira; Joana Barbosa; Joana Silva; Sandra Vendeiro; Ana Mota; Fátima Silva; Maria João Monteiro; Tim Hogg; Paul Gibbs; Paula Teixeira

• Book ID: 113625188
• Publisher: Elsevier Science
• Year: 2007
• Tongue: English
• Weight: 148 KB
• Volume: 24
• Category: Article
• ISSN: 0740-0020
• DOI: 10.1016/j.fm.2006.12.007