Quality improvement of traditional dry fermented sausages based on innovative technological strategies
Dry fermented sausages are highly appreciated food specialties, mainly in Portugal and other southern European countries. Therefore, all research efforts aiming at improving the food quality and safety of traditional dry sausages are of interest, since they are likely to result in products with high...
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| Format: | article |
| Language: | por |
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2017
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| Online Access: | http://hdl.handle.net/10174/20088 |
| Country: | Portugal |
| Oai: | oai:dspace.uevora.pt:10174/20088 |