The effect of the addition of fresh and dried starter cultures on microbiological and chemical parameters of a smoked sausage “Alheira”

Barros, D., Velho, M. V., Pinto, R., Pinheiro, R., Fonseca, S., Macieira, A., Albano, H., Morais, A.M., Teixeira, P. (2018). The effect of the addition of fresh and dried starter cultures on microbiological and chemical parameters of a smoked sausage “Alheira”. New Biotechnology, 44, S117