Microbiological characteristics of “androlla”, a Spanish...

Food Microbiology 2007 Vol. 24; Iss. 1

Microbiological characteristics of “androlla”, a Spanish traditional pork sausage

María C. García Fontán, José M. Lorenzo, Ana Parada, Inmaculada Franco, Javier Carballo
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Volume:
24
Year:
2007
Language:
english
Pages:
7
DOI:
10.1016/j.fm.2006.03.007
File:
PDF, 155 KB
english, 2007
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