Coelho-Fernandes, S.; Zefanias, O.; Rodrigues, G.; Faria, A.S.; Fernandes, Â.; Barros, L.; Cadavez, V.; Gonzales-Barron, U.
Microbiological and Physicochemical Assessment of Artisanally Produced “Alheira” Fermented Sausages in Northern Portugal. Proceedings 2021, 70, 16.
https://doi.org/10.3390/foods_2020-07627
AMA Style
Coelho-Fernandes S, Zefanias O, Rodrigues G, Faria AS, Fernandes Â, Barros L, Cadavez V, Gonzales-Barron U.
Microbiological and Physicochemical Assessment of Artisanally Produced “Alheira” Fermented Sausages in Northern Portugal. Proceedings. 2021; 70(1):16.
https://doi.org/10.3390/foods_2020-07627
Chicago/Turabian Style
Coelho-Fernandes, Sara, Odete Zefanias, Gisela Rodrigues, Ana Sofia Faria, Ângela Fernandes, Lillian Barros, Vasco Cadavez, and Ursula Gonzales-Barron.
2021. "Microbiological and Physicochemical Assessment of Artisanally Produced “Alheira” Fermented Sausages in Northern Portugal" Proceedings 70, no. 1: 16.
https://doi.org/10.3390/foods_2020-07627
APA Style
Coelho-Fernandes, S., Zefanias, O., Rodrigues, G., Faria, A. S., Fernandes, Â., Barros, L., Cadavez, V., & Gonzales-Barron, U.
(2021). Microbiological and Physicochemical Assessment of Artisanally Produced “Alheira” Fermented Sausages in Northern Portugal. Proceedings, 70(1), 16.
https://doi.org/10.3390/foods_2020-07627
