Processamento

Caracterização físico-química e microbiológica de alheiras produzidas artesanalmente na terra fria transmontana

Alheira is a traditional sausage that is linked to the culture and customs of the people of the Trás-os-Montes Portuguese region, whose manufacturing records date back to the 15th century. Currently, the production of alheiras plays an important role in the regional and national economy, so it is very important to study and characterize the physicochemical and microbiological properties to ensure the quality of traditional alheiras.