Chemical and microbiological characterization of alheira: A typical Portuguese fermented sausage with particular reference to factors relating to food safety

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

• Book ID: 116736796
• Publisher: Elsevier Science
• Year: 2006
• Tongue: English
• Weight: 114 KB
• Volume: 73
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2006.02.011