Microbiological profiles, pH, and titratable acidity of chorizo and salchichón (Two Spanish dry fermented sausages) manufactured with ostrich, deer, or pork meat
- Capita, R.
- Llorente-Marigómez, S.
- Prieto, M.
- Alonso-Calleja, C.
ISSN: 0362-028X
Argitalpen urtea: 2006
Alea: 69
Zenbakia: 5
Orrialdeak: 1183-1189
Mota: Artikulua