The effect of the addition of fresh and dried starter cultures on microbiological and chemical parameters of a smoked sausage "Alheira"

D. Barros; M. Vaz Velho; R. Pinto; R. Pinheiro; S. Fonseca; A. Macieira; H. Albano; A. M. M. B. Morais; P. Teixeira

doi:10.1016/j.nbt.2018.05.1032

The effect of the addition of fresh and dried starter cultures on microbiological and chemical parameters of a smoked sausage "Alheira"

D. Barros, M. Vaz Velho, R. Pinto, R. Pinheiro, S. Fonseca, A. Macieira, H. Albano, A. M. M. B. Morais, P. Teixeira

Research output: Contribution to journal › Meeting Abstract › peer-review

Original language	English
Article number	P22-5
Pages (from-to)	S117-S117
Number of pages	1
Journal	New Biotechnology
Volume	44
DOIs	https://doi.org/10.1016/j.nbt.2018.05.1032
Publication status	Published - 10 Oct 2018
Event	18th European Congress on Biotechnology - The International Conference Centre Geneva (CICG), Geneva, Switzerland Duration: 1 Jul 2018 → 4 Jul 2018

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10.1016/j.nbt.2018.05.1032

http://hdl.handle.net/10400.14/28481

DEM@BIOFUMADOS: Biosmoke demonstrator - tradition and quality - sausages and smoked production
Teixeira, P. (PI)
Agência Nacional de Inovação
1/01/17 → 30/06/18
Project: Research

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title = "The effect of the addition of fresh and dried starter cultures on microbiological and chemical parameters of a smoked sausage {"}Alheira{"}",

author = "D. Barros and Velho, {M. Vaz} and R. Pinto and R. Pinheiro and S. Fonseca and A. Macieira and H. Albano and Morais, {A. M. M. B.} and P. Teixeira",

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doi = "10.1016/j.nbt.2018.05.1032",

language = "English",

volume = "44",

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TY - JOUR

T1 - The effect of the addition of fresh and dried starter cultures on microbiological and chemical parameters of a smoked sausage "Alheira"

AU - Barros, D.

AU - Velho, M. Vaz

AU - Pinto, R.

AU - Pinheiro, R.

AU - Fonseca, S.

AU - Macieira, A.

AU - Albano, H.

AU - Morais, A. M. M. B.

AU - Teixeira, P.

PY - 2018/10/10

Y1 - 2018/10/10

U2 - 10.1016/j.nbt.2018.05.1032

DO - 10.1016/j.nbt.2018.05.1032

M3 - Meeting Abstract

SN - 1871-6784

VL - 44

SP - S117-S117

JO - New Biotechnology

JF - New Biotechnology

M1 - P22-5

T2 - 18th European Congress on Biotechnology

Y2 - 1 July 2018 through 4 July 2018

ER -

The effect of the addition of fresh and dried starter cultures on microbiological and chemical parameters of a smoked sausage "Alheira"

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Projects

DEM@BIOFUMADOS: Biosmoke demonstrator - tradition and quality - sausages and smoked production

Cite this