Effect of autochthonous starter cultures in the production...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2011 Vol. 44; Iss. 7

Effect of autochthonous starter cultures in the production of “salchichón”, a traditional Iberian dry-fermented sausage, with different ripening processes

Rocío Casquete, María J. Benito, Alberto Martín, Santiago Ruiz-Moyano, Alejandro Hernández, María G. Córdoba
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Volume:
44
Year:
2011
Language:
english
DOI:
10.1016/j.lwt.2011.01.028
File:
PDF, 391 KB
english, 2011
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