Determination of the decomposition microbial flora in Portuguese smoked dry sausage after 4 months shelf life in M.A.P. (modified atmosphere package)

Determination of the decomposition microbial flora in Portuguese smoked dry sausage after 4 months shelf life in M.A.P. (modified atmosphere package)
T.J.S. Matos, A.S.F.H. Barreto and F.M.A. Bernardo