Published December 20, 2021 | Version v1
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Evaluation of technological potential of lactic acid bacteria isolated from non-ready-to-eat alheira sausages produced in Northern Portugal

Authors/Creators

  • 1. Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança

Description

Recording of the talk “Evaluation of technological potential of lactic acid bacteria isolated from non-ready-to-eat alheira sausages produced in Northern Portugal”, presented by Ana Sofia Faria at the Artisanal Foods and Bioactive Molecules Seminar. Médenine, Tunisia (19-21 December 2021)

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Faria AS Evaluation of technological potential of lactic acid bacteria isolated from non-ready-to-eat alheira sausages produced in Northern Portugal.mp4

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