Contributing data for risk assessment of traditional fermented sausages: “Salpicão de Vinhais” and “Chouriça de Vinhais”
“Salpicão de Vinhais” and “Chouriça de Vinhais” are traditional dry-fermented smoked meat sausages produced in Vinhais, a small region of Trás-os-Montes, Portugal. The scientific knowledge of this sausage variety is limited. Seventy-seven samples of “Salpicão” and “Chouriça de Vinhais” were purchase...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2016-12-01
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| Series: | Cogent Food & Agriculture |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/23311932.2015.1131886 |