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.
Revue:
Foods

ISSN: 2304-8158

Année de publication: 2020

Volumen: 9

Número: 12

Type: Article

DOI: 10.3390/FOODS9121813 GOOGLE SCHOLAR lock_openAccès ouvert editor
La source de données: Scopus