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Journal: Biol. Life Sci. Forum, 2023
Volume: 26
Number: 56
56
Article: Preliminary Assessment of Microbiological and Physicochemical Properties of Artisanal “Chouriço de Carne” Fermented Sausages, Manufactured in Northern Portugal
Authors: by Ana Sofia Faria, Gisela Rodrigues, Rebeca Becker Miranda, Olga María Bonilla-Luque, Laís Carvalho, Nathália Fernandes, Miguel Angel Prieto, Vasco Cadavez and Ursula Gonzales-Barron
Link: https://www.mdpi.com/2673-9976/26/1/56

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