Spanish paprika and garlic as sources of compounds of technological interest for the production of dry fermented sausages

  1. Aguirrezábal, M.
  2. Mateo, J.
  3. Domínguez, C.
  4. Zumalacárregui, J.M.
Journal:
Sciences des Aliments

ISSN: 0240-8813

Year of publication: 1998

Volume: 18

Issue: 4

Pages: 409-414

Type: Article