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.

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DOI: 10.3390/FOODS9121813 GOOGLE SCHOLAR lock_openOpen access editor

Data source: Scopus