Publicação

Characterization of tradional cooked blood and rice sausage from Monchique and shelf life study with different packaging technologies

Detalhes bibliográficos
Autores principais:	Pereira, Jorge Alberto dos Santos Guieiro
Assunto:	blood and rice Monchique sausage microbiota physicochemical and sensory characteristics packaging technologies shelf-life
Ano:	2015
País:	Portugal
Tipo de documento:	tese de doutoramento
Tipo de acesso:	acesso aberto
Instituição associada:	Universidade de Lisboa
Idioma:	inglês
Origem:	Repositório da Universidade de Lisboa

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