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Food safety and quality profile of Alheira de Vitela, Chouriço de Carne and Salpicão Serra D’Arga: traditional Portuguese sausages produced in the North of Portugal

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dc.contributor.authorNoronha, Lúcia
dc.contributor.authorAlmeida, Ana Luísa
dc.contributor.authorFreixo, Ricardo
dc.contributor.authorJácome, Samuel
dc.contributor.authorFonseca, Susana
dc.contributor.authorVaz-Velho, Manuela
dc.contributor.authorAlmeida, Gonçalo
dc.contributor.authorSilva, Cristina L. M.
dc.contributor.authorMorais, Alcina M. M. B.
dc.contributor.authorSilva, Joana
dc.contributor.authorTeixeira, Paula
dc.date.accessioned2013-01-29T16:38:12Z
dc.date.available2013-01-29T16:38:12Z
dc.date.issued2012
dc.identifier.citationNORONHA, Lúcia ...[et al.] - Food safety and quality profile of Alheira de Vitela, Chouriço de Carne and Salpicão Serra D’Arga: traditional Portuguese sausages produced in the North of Portugal. In EFFoST Annual Meeting. A Lunch Box for Tomorrow: An Interactive Combination of Integrated Analysis and Specialized Knowledge of food, Montpellier, France, 20-23 November, 2012por
dc.identifier.urihttp://hdl.handle.net/10400.14/10073
dc.language.isoengpor
dc.titleFood safety and quality profile of Alheira de Vitela, Chouriço de Carne and Salpicão Serra D’Arga: traditional Portuguese sausages produced in the North of Portugalpor
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