Relating physicochemical and microbiological safety indicators during processing of linguiça, a Portuguese traditional dry-fermented sausage.
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| Description | scientific article published on 10 November 2015 |
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author: Teresa Dias José Pedro Araújo Vasco Cadavez Maria José Saavedra Úrsula Gonzales Barrón Preciosa Pires Francis Butler Ana Paula Pereira |
| Publication date | November 10, 2015 |
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