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

Author:
Prado, N.; Sampayo, M.; González, P.; Lombó Brugos, FelipeUniovi authority; Díaz, J.
Publication date:
2019
Publisher version:
http://dx.doi.org/10.1016/j.meatsci.2019.05.023
Citación:
Meat Science, 156, p. 118-124 (2019); doi:10.1016/j.meatsci.2019.05.023
Descripción física:
p. 118-124
URI:
http://hdl.handle.net/10651/53210
ISSN:
0309-1740
DOI:
10.1016/j.meatsci.2019.05.023
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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