Biochemical changes during the ripening of Chorizo de cebolla, a Spanish traditional sausage. Effect of the system of manufacture (homemade or industrial)

  1. Salgado, A.
  2. García Fontán, M.C.
  3. Franco, I.
  4. López, M.
  5. Carballo, J.
Journal:
Food Chemistry

ISSN: 0308-8146

Year of publication: 2005

Volume: 92

Issue: 3

Pages: 413-424

Type: Article

DOI: 10.1016/J.FOODCHEM.2004.07.032 GOOGLE SCHOLAR
Data source: Scopus