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Cited article:
This article has been cited by the following article(s):
Food Processing Technology
P.J. FellowsFood Processing Technology 291 (2017)
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Food Processing Technology
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https://doi.org/10.1016/B978-0-08-100522-4.00021-3
241 (2017)
https://doi.org/10.1002/9781118823071.ch12
Microbiological quality and sensory evaluation of new cured products obtained from sheep and goat meat
Georgina S. Tolentino, Leticia M. Estevinho, Ananias Pascoal, Sandra S. Rodrigues and Alfredo J. TeixeiraAnimal Production Science 57 (2) 391 (2017)
https://doi.org/10.1071/AN14995