Published October 31, 2022
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Thermal resistant parameters of Salmonella Typhimurium in alheira sausage batter
Authors/Creators
- 1. Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança
Description
Presented as Oral Presentation; and in Book of Abstracts of the International Seminar Advances in Food Bio Preservation. Tunis, Tunisia (2-4 October 2022) (Page 17).
Files
191_2022_ISAFP_Coelho.pdf
Files
(1.2 MB)
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