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Journal: Foods, 2024
Volume: 13
Number: 3705
3705
Article: Microbiological and Physicochemical Profile of Traditionally Produced Chouriça de Carne Dry-Fermented Sausages: Towards Benchmarking of Products Against Established Quality Groups
Authors: by Ana Sofia Faria, Olga María Bonilla-Luque, Laís Carvalho, Nathália Fernandes, Miguel Angel Prieto, Vasco Cadavez and Ursula Gonzales-Barron
Link: https://www.mdpi.com/2304-8158/13/22/3705

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