scholarly article | Q13442814 |
P2093 | author name string | António Amaral Azevedo | |
Arminda Bruno-Soares | |||
Teresa de Jesus da Silva Matos | |||
P2860 | cites work | Growth inhibition of bacterial isolates recovered from two types of Portuguese dry smoked sausages (chouriço). | Q42724366 |
Occurrence and significance of streptococci in fermented Italian type dry sausage | Q68122893 | ||
Inhibition of Candida adhesion to buccal epithelial cells by an aqueous extract of Allium sativum (garlic) | Q68739208 | ||
Mycoflora of two types of Portuguese dry-smoked sausages and inhibitory effect of sodium benzoate, potassium sorbate, and methyl p-hydroxybenzoate on mold growth rate | Q80569960 | ||
Yeast populations on Spanish fermented sausages | Q82389898 | ||
P433 | issue | 1 | |
P921 | main subject | shelf life | Q1689021 |
P304 | page(s) | 105-108 | |
P577 | publication date | 2013-05-31 | |
P1433 | published in | Brazilian Journal of Microbiology | Q15758019 |
P1476 | title | Microbial spoilage of portuguese chouriço along shelf life period | |
P478 | volume | 44 |
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