Physicochemical, microbiological and sensory changes during storage in "Paio do Alentejo", a traditional Portuguese Iberian sausage.

Artigo

2013; Deutscher Fachverlag; Volume: 94; Issue: 2 Linguagem: Inglês

ISSN

0179-2415

Autores

Miguel Elías, Alfonso V. Carrascosa,

Tópico(s)

Animal Nutrition and Physiology

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