Elias, M., Laranjo, M., Potes, M. E., Agulheiro-Santos, A. C., Fernandes, M. J., Garcia, R., & Fraqueza, M. J. (2020). Impact of a 25% Salt Reduction on the Microbial Load, Texture, and Sensory Attributes of a Traditional Dry-Cured Sausage. Foods.

Elias, Miguel, Marta Laranjo, Maria Eduarda Potes, Ana Cristina Agulheiro-Santos, Maria José Fernandes, Raquel Garcia, and Maria João Fraqueza. "Impact of a 25% Salt Reduction On the Microbial Load, Texture, and Sensory Attributes of a Traditional Dry-Cured Sausage." Foods 2020.

Elias, Miguel, et al. "Impact of a 25% Salt Reduction On the Microbial Load, Texture, and Sensory Attributes of a Traditional Dry-Cured Sausage." Foods 2020.