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.
Revue:
Food Chemistry

ISSN: 0308-8146

Année de publication: 2005

Volumen: 92

Número: 3

Pages: 413-424

Type: Article

DOI: 10.1016/J.FOODCHEM.2004.07.032 GOOGLE SCHOLAR
La source de données: Scopus