Effects of natural (grape seed and chestnut extract) and synthetic antioxidants (buthylatedhydroxytoluene, BHT) on the physical, chemical, microbiological and sensory characteristics of dry cured sausage "chorizo"

  1. Lorenzo, J.M.
  2. González-Rodríguez, R.M.
  3. Sánchez, M.
  4. Amado, I.R.
  5. Franco, D.
Revista:
Food Research International

ISSN: 0963-9969

Any de publicació: 2013

Volum: 54

Número: 1

Pàgines: 611-620

Tipus: Article

DOI: 10.1016/J.FOODRES.2013.07.064 GOOGLE SCHOLAR
Font de les dades: Scopus