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2
Publicado em 2015
“... drying of sausages, L. monocytogenes tends to decrease considerably. However, despite the various hurdles...”
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3
Publicado em 2015
“... characteristics of the batter/sausage along processing of Linguica. Microbiological surveys following a batch...”
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4
por Ramella
Publicado em 2023
“... in the present study, dry-cured deer loin showed during the processing a decrease in the colour...”
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Tese
5
Publicado em 2005
“... products because of their technological benefits, with reduced processing costs, although they are...”
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