Published December 31, 2021
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Evaluation of technological potential of lactic acid bacteria isolated from non-ready-to-eat alheira sausages produced in Northern Portugal
- 1. Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança
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Presented as Oral Presentation; and in Book of Abstracts of the Artisanal Foods and Bioactive Molecules Seminar. Médenine, Tunisia (19-21 December 2021) (Page 30).
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163_2021_AridLand_Faria.pdf
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