Microbiological profile of Salpicão de Vinhais and Chouriça de Vinhais from raw materials to final products: Traditional dry sausages produced in the North of Portugal

✍ Scribed by V. Ferreira; J. Barbosa; J. Silva; P. Gibbs; T. Hogg; P. Teixeira

• Book ID: 116541086
• Publisher: Elsevier Science
• Year: 2009
• Tongue: English
• Weight: 262 KB
• Volume: 10
• Category: Article
• ISSN: 1466-8564
• DOI: 10.1016/j.ifset.2008.11.001