Participation in Foods2020

1st International Electronic Conference on Food Science and Functional Foods

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