Biochemical changes during the manufacture of galician chorizo sausage as affected by the addition of autochthonous starter cultures

  1. Rodríguez-González, M.
  2. Fonseca, S.
  3. Centeno, J.A.
  4. Carballo, J.
Revista:
Foods

ISSN: 2304-8158

Ano de publicación: 2020

Volume: 9

Número: 12

Tipo: Artigo

DOI: 10.3390/FOODS9121813 GOOGLE SCHOLAR lock_openAcceso aberto editor
Fonte de datos: Scopus