Microbiological safety of Portuguese dry-fermented chouriço sausages as affected by processing and physicochemical factors

Beatriz Nunes Silva, Vasco Cadavez, Preciosa Pires, Teresa Dias, Ursula Gonzales-Barron

Research output: Contribution to journal › Article › peer-review

Original language	Undefined/Unknown
Journal	Madridge Journal of Food Technology
Publication status	Published - 12 Nov 2018

Cite this

@article{ecf92d24e44d4e14966bbfe6f0a3c658,

title = "Microbiological safety of Portuguese dry-fermented chouri{\c c}o sausages as affected by processing and physicochemical factors",

author = "Silva, {Beatriz Nunes} and Vasco Cadavez and Preciosa Pires and Teresa Dias and Ursula Gonzales-Barron",

year = "2018",

month = nov,

day = "12",

language = "Undefined/Unknown",

journal = "Madridge Journal of Food Technology",

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TY - JOUR

T1 - Microbiological safety of Portuguese dry-fermented chouriço sausages as affected by processing and physicochemical factors

AU - Silva, Beatriz Nunes

AU - Cadavez, Vasco

AU - Pires, Preciosa

AU - Dias, Teresa

AU - Gonzales-Barron, Ursula

PY - 2018/11/12

Y1 - 2018/11/12

UR - https://madridge.org/journal-of-food-technology/mjft-1000121.pdf

M3 - Article

JO - Madridge Journal of Food Technology

JF - Madridge Journal of Food Technology

ER -