Effect of the type of manufacture (homemade or industrial) on the biochemical characteristics of Chorizo de cebolla (a Spanish traditional sausage)

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

ISSN: 0956-7135

Year of publication: 2006

Volume: 17

Issue: 3

Pages: 213-221

Type: Article

DOI: 10.1016/J.FOODCONT.2004.10.003 GOOGLE SCHOLAR
Data source: Scopus