Physicochemical, sensory and microbiological characterization of Asturian Chorizo, a traditional fermented sausage manufactured in Northern Spain
Autor(es) y otros:
Fecha de publicación:
2019
Versión del editor:
Citación:
Meat Science, 156, p. 118-124 (2019); doi:10.1016/j.meatsci.2019.05.023
Descripción física:
p. 118-124
ISSN:
Patrocinado por:
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.
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