Effect of low salt content in the quality of Painho de Portalegre, a traditional Portuguese sausage – rheological and sensorial aspects
M. Elias, A.C. Agulheiro-Santos and P. Nunes
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Effect of low salt content in the quality of Painho de Portalegre, a traditional Portuguese sausage – rheological and sensorial aspects
M. Elias, A.C. Agulheiro-Santos and P. Nunes