Physicochemical, sensory and microbiological characterization of Asturian Chorizo, a traditional fermented sausage manufactured in Northern Spain

dc.contributor.author	Prado, N.
dc.contributor.author	Sampayo, M.
dc.contributor.author	González, P.
dc.contributor.author	Lombó Brugos, Felipe
dc.contributor.author	Díaz, J.
dc.date.accessioned	2019-11-14T10:22:07Z
dc.date.available	2019-11-14T10:22:07Z
dc.date.issued	2019
dc.identifier.citation	Meat Science, 156, p. 118-124 (2019); doi:10.1016/j.meatsci.2019.05.023
dc.identifier.issn	0309-1740
dc.identifier.uri	http://hdl.handle.net/10651/53210
dc.description.sponsorship	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.
dc.format.extent	p. 118-124
dc.language.iso	eng
dc.relation.ispartof	Meat Science
dc.rights	© 2019 Elsevier Ltd.
dc.source	Scopus
dc.source.uri	https://www2.scopus.com/inward/record.uri?eid=2-s2.0-85066168513&doi=10.1016%2fj.meatsci.2019.05.023&partnerID=40&md5=86b93cd1c8d63f0c2ce8a16fcaf97127
dc.title	Physicochemical, sensory and microbiological characterization of Asturian Chorizo, a traditional fermented sausage manufactured in Northern Spain
dc.type	journal article
dc.identifier.doi	10.1016/j.meatsci.2019.05.023
dc.relation.projectID	ASINCAR/FICYT/IDI/2016/000205
dc.relation.publisherversion	http://dx.doi.org/10.1016/j.meatsci.2019.05.023

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