![Relating physicochemical and microbiological safety indicators during processing of linguiça, a Portuguese traditional dry-fermented sausage]()
Relating physicochemical and microbiological safety indicators during processing of linguiça, a Portuguese traditional dry-fermented sausageGonzales-Barron, U.; Cadavez, V.; Pereira, A.P.; Gomes, A.; Araújo, J.P.; Saavedra, M.J.; Estevinho, L.; Butler, F.; Pires, P.; Dias, T. · Food Research International · 2015