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Effect of addition of a starter cultures on physicochemical..:
Barros, Diana
;
Sobrosa, Cristina
;
Pinheiro, Rita
..
Barros, D. B., Sobrosa, C., Pinheiro, R., Fonseca, S. & Vaz-Velho, M. (2018). Effect of addition of a starter cultures on physicochemical and sensory properties of "Alheira", a smoked sausage-like product. Millenium, 2(7), 39-48. DOI: https://doi.org/10.29352/mill0207.03.00195. , 2018
Link:
http://hdl.handle.net/10400.19/5261
RT Journal T1 <Title>Effect of addition of a starter cultures on physicochemical and sensory properties of "alheira", a smoked sausage-like product</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftipviseu:oai:repositorio.ipv.pt:10400.19_5261&Exemplar=1&LAN=DE A1 Barros, Diana A1 Sobrosa, Cristina A1 Pinheiro, Rita A1 Fonseca, Susana A1 Vaz-Velho, Manuela YR 2018 K1 "Alheira" K1 Cured smoked sausages K1 Lactic acid bacteria K1 Physicochemical characteristics K1 Sensory evaluation JF Barros, D. B., Sobrosa, C., Pinheiro, R., Fonseca, S. & Vaz-Velho, M. (2018). Effect of addition of a starter cultures on physicochemical and sensory properties of "Alheira", a smoked sausage-like product. Millenium, 2(7), 39-48. DOI: https://doi.org/10.29352/mill0207.03.00195 LK http://hdl.handle.net/10400.19/5261 DO http://hdl.handle.net/10400.19/5261 SF ELIB - SuUB Bremen
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