An assessment of the processing and physicochemical factors contributing to the microbial contamination of salpicão, a naturally-fermented Portuguese sausage
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| Description | article |
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author: José Pedro Araújo Conceição Fernandes Vasco Cadavez Úrsula Gonzales Barrón Preciosa Pires Francis Butler Paula Rodrigues |
| Publication date | October 2016 |
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