Articles citing this paper
Microbiological quality and sensory evaluation of new cured products obtained from sheep and goat meat
Georgina S. Tolentino A B , Leticia M. Estevinho A B D , Ananias Pascoal A B , Sandra S. Rodrigues A B and Alfredo J. Teixeira A C
+ Author Affiliations
- Author Affiliations
A Department of Biology and Biotechnology, School of Agriculture of Bragança, Polytechnic Institute of Bragança, Campus Santa Apolónia, E 5301-855 Bragança, Portugal.
B CIMO-Mountain Research Centre, Department of Biology and Biotechnology, Agricultural College of Bragança, Polytechnic Institute of Bragança, Campus Santa Apolónia, E 5301-855, Bragança, Portugal.
C CEAV Animal and Veterinary Research Centre, University of Trás-of-Montes e Alto Douro, Vila Real, Portugal.
D Corresponding author. Email: leticia@ipb.pt
Animal Production Science 57(2) 391-400 https://doi.org/10.1071/AN14995
Submitted: 21 August 2014 Accepted: 18 September 2015 Published: 18 February 2016
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