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Browsing by Subject fermented foods
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Issue Date | Title | Author(s) | Oct-2014 | Salt reduction has no negative effects on the sensorial acceptability of traditional dry-fermented sausages from Alentejo, Portugal | Laranjo, Marta; Agulheiro-Santos, A.C.; Potes, M.E.; Elias, M. |
Oct-2014 | The calibre effect on two traditional dry fermented sausages from Alentejo, Portugal, made from the same dough | Laranjo, Marta; Agulheiro-Santos, A.C.; Potes, M.E.; Fraqueza, M.J; Elias, M. |
Showing results 1 to 2 of 2
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