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.
Aldizkaria:
Food Chemistry

ISSN: 0308-8146

Argitalpen urtea: 2005

Alea: 92

Zenbakia: 3

Orrialdeak: 413-424

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2004.07.032 GOOGLE SCHOLAR
Datuen iturria: Scopus