Based on the ArtiSaneFood project’s results, IPB partner delivered the presentation “Microbiological and physicochemical assessment of artisanally produced “Alheira” fermented sausages in Northern Portugal” at the “1st International Electronic Conference on Food Science and Functional Foods” (Foods 2020) that took place on the 10-25 November 2020.
Find abstract at: https://sciforum.net/paper/view/conference/7627
Download mini-paper from: https://sciforum.net/manuscripts/7627/manuscript.pdf
View video presentation at: https://sciforum.net/paper/view/conference/7627