Faria, A.S.; Rodrigues, G.; Miranda, R.B.; Bonilla-Luque, O.M.; Carvalho, L.; Fernandes, N.; Prieto, M.A.; Cadavez, V.; Gonzales-Barron, U.
Preliminary Assessment of Microbiological and Physicochemical Properties of Artisanal “Chouriço de Carne” Fermented Sausages, Manufactured in Northern Portugal. Biol. Life Sci. Forum 2023, 26, 56.
https://doi.org/10.3390/Foods2023-15070
AMA Style
Faria AS, Rodrigues G, Miranda RB, Bonilla-Luque OM, Carvalho L, Fernandes N, Prieto MA, Cadavez V, Gonzales-Barron U.
Preliminary Assessment of Microbiological and Physicochemical Properties of Artisanal “Chouriço de Carne” Fermented Sausages, Manufactured in Northern Portugal. Biology and Life Sciences Forum. 2023; 26(1):56.
https://doi.org/10.3390/Foods2023-15070
Chicago/Turabian Style
Faria, Ana Sofia, Gisela Rodrigues, Rebeca Becker Miranda, Olga MarÃa Bonilla-Luque, LaÃs Carvalho, Nathália Fernandes, Miguel Angel Prieto, Vasco Cadavez, and Ursula Gonzales-Barron.
2023. "Preliminary Assessment of Microbiological and Physicochemical Properties of Artisanal “Chouriço de Carne” Fermented Sausages, Manufactured in Northern Portugal" Biology and Life Sciences Forum 26, no. 1: 56.
https://doi.org/10.3390/Foods2023-15070
APA Style
Faria, A. S., Rodrigues, G., Miranda, R. B., Bonilla-Luque, O. M., Carvalho, L., Fernandes, N., Prieto, M. A., Cadavez, V., & Gonzales-Barron, U.
(2023). Preliminary Assessment of Microbiological and Physicochemical Properties of Artisanal “Chouriço de Carne” Fermented Sausages, Manufactured in Northern Portugal. Biology and Life Sciences Forum, 26(1), 56.
https://doi.org/10.3390/Foods2023-15070
