Article Versions Notes

Elias M, Laranjo M, Potes ME, Agulheiro-Santos AC, Fernandes MJ, Garcia R, Fraqueza MJ. Impact of a 25% Salt Reduction on the Microbial Load, Texture, and Sensory Attributes of a Traditional Dry-Cured Sausage. Foods. 2020; 9(5):554. https://doi.org/10.3390/foods9050554

Elias, Miguel, Marta Laranjo, Maria Eduarda Potes, Ana Cristina Agulheiro-Santos, Maria José Fernandes, Raquel Garcia, and Maria João Fraqueza. 2020. "Impact of a 25% Salt Reduction on the Microbial Load, Texture, and Sensory Attributes of a Traditional Dry-Cured Sausage" Foods 9, no. 5: 554. https://doi.org/10.3390/foods9050554

Elias, M., Laranjo, M., Potes, M. E., Agulheiro-Santos, A. C., Fernandes, M. J., Garcia, R., & Fraqueza, M. J. (2020). Impact of a 25% Salt Reduction on the Microbial Load, Texture, and Sensory Attributes of a Traditional Dry-Cured Sausage. Foods, 9(5), 554. https://doi.org/10.3390/foods9050554