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.
Aldizkaria:
Food Control

ISSN: 0956-7135

Argitalpen urtea: 2006

Alea: 17

Zenbakia: 3

Orrialdeak: 213-221

Mota: Artikulua

DOI: 10.1016/J.FOODCONT.2004.10.003 GOOGLE SCHOLAR
Datuen iturria: Scopus