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Chemical characteristics of alheira: a traditional Portuguese sausage
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Orientador(es)
Resumo(s)
The chemical composition of a traditional smoked sausage, was studied on
one hundred samples randomly drawn from five city markets which represent the
producer region and the main consumer centres.
Descrição
Palavras-chave
Contexto Educativo
Citação
Martins, Conceição; Estevinho, Leticia M. (1990). Chemical characteristics of alheira: a traditional Portuguese sausage. In 36th International Congress of Meat Scienceand Technology. Havana. p. 893-895