Biochemical changes during the ripening of Chorizo de cebolla, a Spanish traditional sausage. Effect of the system of manufacture (homemade or industrial)
Aurora Salgado, María C. García Fontán, Inmaculada Franco, Mercedes López, Javier CarballoVolume:
92
Year:
2005
Language:
english
Pages:
12
DOI:
10.1016/j.foodchem.2004.07.032
File:
PDF, 387 KB
english, 2005