Microbiological characterization of different formulations of <em>alheiras</em> (fermented sausages)
Different ingredients in old recipes are becoming popular and the traditional <em>alheira</em> did not escape to this new trend. The objective of this preliminary study was to characterize microbiologically nine different formulations of <em>alheira</em> from five producers....
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
AIMS Press
2019-05-01
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| Series: | AIMS Agriculture and Food |
| Subjects: | |
| Online Access: | https://www.aimspress.com/article/10.3934/agrfood.2019.2.399/fulltext.html |