Chemical and microbiological characterisation of "Salpicao de Vinhais" and "Chourica de Vinhais": traditional dry sausages produced in the North of Portugal

"Chouriça de Vinhais" and "Salpicão de Vinhais" are traditional smoked naturally fermented meat products produced in the North of Portugal, Trás-os-Montes. The objective of this study was the characterisation of these products, giving particular attention to their microbiological...

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Detalhes bibliográficos
Autor principal: Ferreira, Vânia (author)
Outros Autores: Barbosa, Joana (author), Silva, Joana (author), Vendeiro, Sandra (author), Mota, Ana (author), Silva, Fátima (author), Monteiro, Maria João P. (author), Hogg, Tim (author), Gibbs, Paul (author), Teixeira, Paula (author)
Formato: article
Idioma:eng
Publicado em: 2010
Assuntos:
Microbiological characterisation
Chemical properties
Traditional smoked sausages
Vinhais
Salpicão de Vinhais
Chouriça de Vinhais
Texto completo:http://hdl.handle.net/10400.14/2828
País:Portugal
Oai:oai:repositorio.ucp.pt:10400.14/2828

Texto Completo

http://hdl.handle.net/10400.14/2828

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