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Evaluation of an autochthonous starter culture on the production of a traditional dry fermented sausage from Chaco (Argentina) at a small-scale facility
Palavecino Prpich, Noelia Z., Garro, Oscar A., Romero, Mara, Judis, María A., Cayré, María E., Castro, Marcela P.Volume:
115
Language:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2016.01.005
Date:
May, 2016
File:
PDF, 279 KB
english, 2016