Alfaia A, Alfaia CM, Patarata L, Fernandes MJ, Fernandes MH, Elias M, et al. Binomial effects of high isostatic pressure and time on the microbiological, sensory characteristics and lipid composition stability of vacuum packed dry fermented sausages “chouriço.” Innovative Food Science and Emerging Technologies. 2015;32:37–44.
Alfaia A, Alfaia CM, Patarata L, Fernandes MJ, Fernandes MH, Elias M, et al. Binomial effects of high isostatic pressure and time on the microbiological, sensory characteristics and lipid composition stability of vacuum packed dry fermented sausages “chouriço.” Innovative Food Science and Emerging Technologies. 2015;32:37–44.
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