Faria, A.S.; Bonilla-Luque, O.M.; Carvalho, L.; Fernandes, N.; Prieto, M.A.; Cadavez, V.; Gonzales-Barron, U.
Microbiological and Physicochemical Profile of Traditionally Produced Chouriça de Carne Dry-Fermented Sausages: Towards Benchmarking of Products Against Established Quality Groups. Foods 2024, 13, 3705.
https://doi.org/10.3390/foods13223705
AMA Style
Faria AS, Bonilla-Luque OM, Carvalho L, Fernandes N, Prieto MA, Cadavez V, Gonzales-Barron U.
Microbiological and Physicochemical Profile of Traditionally Produced Chouriça de Carne Dry-Fermented Sausages: Towards Benchmarking of Products Against Established Quality Groups. Foods. 2024; 13(22):3705.
https://doi.org/10.3390/foods13223705
Chicago/Turabian Style
Faria, Ana Sofia, Olga MarÃa Bonilla-Luque, LaÃs Carvalho, Nathália Fernandes, Miguel Angel Prieto, Vasco Cadavez, and Ursula Gonzales-Barron.
2024. "Microbiological and Physicochemical Profile of Traditionally Produced Chouriça de Carne Dry-Fermented Sausages: Towards Benchmarking of Products Against Established Quality Groups" Foods 13, no. 22: 3705.
https://doi.org/10.3390/foods13223705
APA Style
Faria, A. S., Bonilla-Luque, O. M., Carvalho, L., Fernandes, N., Prieto, M. A., Cadavez, V., & Gonzales-Barron, U.
(2024). Microbiological and Physicochemical Profile of Traditionally Produced Chouriça de Carne Dry-Fermented Sausages: Towards Benchmarking of Products Against Established Quality Groups. Foods, 13(22), 3705.
https://doi.org/10.3390/foods13223705
