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.
Zeitschrift:
Foods

ISSN: 2304-8158

Datum der Publikation: 2020

Ausgabe: 9

Nummer: 12

Art: Artikel

DOI: 10.3390/FOODS9121813 GOOGLE SCHOLAR lock_openOpen Access editor
Datenquelle: Scopus