Microbial quality indicators and physicochemical properties of a Portuguese traditional dry-fermented sausage along processing
Linguica is a traditional Portuguese dry1ermented sausage whereby chopped pork is macerated with water, wine, salt, garlic and pepper, and undergoes processes of maturation, smoking and drying. While they are highly appreciated, their production is subject to extensive process variability and qualit...
| Autor principal: | |
|---|---|
| Outros Autores: | , , , , , , |
| Formato: | conferenceObject |
| Idioma: | eng |
| Publicado em: |
2018
|
| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10198/17206 |
| País: | Portugal |
| Oai: | oai:bibliotecadigital.ipb.pt:10198/17206 |