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.
Aldizkaria:
Food Research International

ISSN: 0963-9969

Argitalpen urtea: 2013

Alea: 54

Zenbakia: 1

Orrialdeak: 611-620

Mota: Artikulua

DOI: 10.1016/J.FOODRES.2013.07.064 GOOGLE SCHOLAR
Datuen iturria: Scopus