Effect of different autochthonous starter cultures on the volatile compounds profile and sensory properties of Galician chorizo, a traditional Spanish dry fermented sausage
- Fonseca, S.
- Cachaldora, A.
- Gómez, M.
- Franco, I.
- Carballo, J.
ISSN: 0956-7135
Datum der Publikation: 2013
Ausgabe: 33
Nummer: 1
Seiten: 6-14
Art: Artikel