Utilizacion de cultivos iniciadores en la elaboracion de chorizo y su influencia en las propiedades sensoriales / Use of starter cultures in dry-fermented sausage (chorizo) and their influence on the sensory properties
Gonzalez-Fernandez, C., Santos, E.M., Jaime, I., Rovira, J.Volume:
3
Journal:
Food Science and Technology International
DOI:
10.1177/108201329700300104
Date:
January, 1997
File:
PDF, 860 KB
1997