Published April 30, 2022
| Version v1
Dataset
Open
Raw data of microbiological and physicochemical characteristics of artisanal food products
Authors/Creators
- 1. Instituto Politécnico de Bragança
- 2. University of Cordoba
- 3. University of Manouba
- 4. Ibn Zohr University
- 5. Agricultural University of Athens
- 6. University of Bologna
Description
Raw data of the microbiological and physicochemical characteristics of the artisanal food products under investigation, which were sampled from survey studies in anonymised regional producers. The data are part of the results produced in Work package 2; and have been used to construct the monitoring quality charts of deliverable D7.3.