Effect of lactic acid bacteria on quality and safety of ready-to-eat sliced cured/smoked meat product Artigo Académico uri icon

autores

  • Pinheiro, Rita
  • Jacome, Samuel
  • Fonseca, Susana
  • Toorov, Svetoslav Dimitrov
  • Noronha, Lucia
  • Joana Silva
  • Ana Gomes
  • Aksoy-Aksel, A.

data de publicação

  • janeiro 1, 2014