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F. Lopes-da-Silva
F. Lopes-da-Silva
Enterobacteriaceae
Fermentation
Microbiology
Food science
Maceration (wine)
2
Papers
8
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0
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An assessment of the processing and physicochemical factors contributing to the microbial contamination of salpicão, a naturally-fermented Portuguese sausage
2016
Lwt - Food Science and Technology
Vasco Cadavez
Ursula Gonzales-Barron
P. Pires
E. Fernandes
Ana Paula Pereira
Ana Gomes
J.P. Araújo
F. Lopes-da-Silva
Paula Rodrigues
C. Fernandes
Maria José Saavedra
Francis Butler
Teresa Dias
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Citations (8)
salpicao,自然発酵ポルトガルソーセージの微生物汚染へ寄与している処理と物理化学的因子の評価【Powered by NICT】
2016
Lwt - Food Science and Technology
Vasco Cadavez
Ursula Gonzales-Barron
P. Pires
E. Fernandes
Ana Paula Pereira
Ana Gomes
J.P. Araújo
F. Lopes-da-Silva
Paula Rodrigues
C. Fernandes
Maria José Saavedra
Francis Butler
Teresa Dias
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Cite
Save
Citations (0)
1