Quality of nonmeat ingredients used in the manufacturing of traditional dry‐cured pork sausages

his work was supported by project PDR2020-1.0.1-FEADER-031373, funded by national funds through Fundacao para a Ciencia e a Tecnologia (FCT)/MCTES and co-funded through the European Regional Development Fund (ERDF), and by project UIDB/05183/2020 (MED) financed by national funds through FCT.