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Please use this identifier to cite or link to this item: http://hdl.handle.net/10651/53210

Title: Physicochemical, sensory and microbiological characterization of Asturian Chorizo, a traditional fermented sausage manufactured in Northern Spain
Author(s): Prado, N.
Sampayo, M.
González, P.
Lombó Brugos, Felipe
Díaz, J.
Issue date: 2019
Publisher version: http://dx.doi.org/10.1016/j.meatsci.2019.05.023
Citation: Meat Science, 156, p. 118-124 (2019); doi:10.1016/j.meatsci.2019.05.023
Format extent: p. 118-124
URI: http://hdl.handle.net/10651/53210
ISSN: 0309-1740
Sponsored: Agri-food Technological Center ofthe Principality of Asturias (ASINCAR), co-financed by Foundation forthe Promotion of Applied Scientific Research and Technology inAsturias (FICYT) under the programFinancial support for TechnologicalCenters and Technological Innovation Support Centers in the Principality ofAsturias during the period 2016-2017, filenumber IDI/2016/000205.
Project id.: ASINCAR/FICYT/IDI/2016/000205
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