Effect of addition of a starter cultures on physicochemical and sensory properties of “alheira”, a smoked sausage-like product
- DOI
- 10.29352/mill0207.03.00195
- Published
- 2018-09-30
- Container
- Millenium - Journal of Education, Technologies, and Health
- Publisher
- Instituto Politecnico de Viseu
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.29352/mill0207.03.00195,
title = {Effect of addition of a starter cultures on physicochemical and sensory properties of “alheira”, a smoked sausage-like product},
author = {Diana Barros and Cristina Sobrosa and Rita Pinheiro and Susana Fonseca and Manuela Vaz-Velho},
year = {2018},
journal = {Millenium - Journal of Education, Technologies, and Health},
doi = {10.29352/mill0207.03.00195},
url = {https://doi.org/10.29352/mill0207.03.00195}
}RIS
TY - JOUR TI - Effect of addition of a starter cultures on physicochemical and sensory properties of “alheira”, a smoked sausage-like product AU - Diana Barros AU - Cristina Sobrosa AU - Rita Pinheiro AU - Susana Fonseca AU - Manuela Vaz-Velho PY - 2018 JO - Millenium - Journal of Education, Technologies, and Health DO - 10.29352/mill0207.03.00195 UR - https://doi.org/10.29352/mill0207.03.00195 ER -
APA
Barros, D., Sobrosa, C., Pinheiro, R., Fonseca, S., & Vaz-Velho, M. (2018). Effect of addition of a starter cultures on physicochemical and sensory properties of “alheira”, a smoked sausage-like product. Millenium - Journal of Education, Technologies, and Health. https://doi.org/10.29352/mill0207.03.00195
Source records
- crossref · retrieved 2026-09-27T08:32:34.594Z