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.
Aldizkaria:
Meat Science

ISSN: 0309-1740

Argitalpen urtea: 2006

Alea: 74

Zenbakia: 3

Orrialdeak: 467-475

Mota: Artikulua

DOI: 10.1016/J.MEATSCI.2006.04.019 GOOGLE SCHOLAR
Datuen iturria: Scopus