Residual levels of three preservatives and economical viability of surface treatments applied in portuguese smoked dry sausages
T.J.S. Matos, A. Barreto and F. Bernardo
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Residual levels of three preservatives and economical viability of surface treatments applied in portuguese smoked dry sausages
T.J.S. Matos, A. Barreto and F. Bernardo