The effect of sugar concentration and starter culture on instrumental and sensory textural properties of chorizo-Spanish dry-cured sausage

  1. González-Fernández, C.
  2. Santos, E.M.
  3. Rovira, J.
  4. Jaime, I.
Journal:
Meat Science

ISSN: 0309-1740

Year of publication: 2006

Volume: 74

Issue: 3

Pages: 467-475

Type: Article

DOI: 10.1016/J.MEATSCI.2006.04.019 GOOGLE SCHOLAR
Data source: Scopus