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. VazPinto, R.Pinheiro, R.Fonseca, S.Macieira, A.Albano, HelenaMorais, A. M.Teixeira, P.2019-10-222019-10-222018Barros, 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, S1171871-6784http://hdl.handle.net/10400.14/28481engThe effect of the addition of fresh and dried starter cultures on microbiological and chemical parameters of a smoked sausage “Alheira”conference object10.1016/j.nbt.2018.05.1032000445196500319