Author Details

C., Santos

  • Vol 3, No 3 (2014) - Articles
    The Effect of Starter Cultures on the Portuguese Traditional Sausage “Paio do Alentejo” in Terms of Its Sensory and Textural Characteristics and Polycyclic Aromatic Hydrocarbons Profile
    Abstract  PDF


Journal of Food Research   ISSN 1927-0887(Print)   ISSN 1927-0895(Online)

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