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Relating physicochemical and microbiological safety indicators during processing of linguiça, a Portuguese traditional dry-fermented sausage |
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Titel: |
Relating physicochemical and microbiological safety indicators during processing of linguiça, a Portuguese traditional dry-fermented sausage |
Auteur: |
Gonzales-Barron, U. Cadavez, V. Pereira, A.P. Gomes, A. Araújo, J.P. Saavedra, M.J. Estevinho, L. Butler, F. Pires, P. Dias, T. |
Verschenen in: |
Food research international |
Paginering: |
Jaargang 78 (2015) nr. C pagina's 12 p. |
Jaar: |
2015 |
Inhoud: |
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Uitgever: |
Elsevier Ltd |
Bronbestand: |
Elektronische Wetenschappelijke Tijdschriften |
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