Changes in sensory properties of Galician chorizo sausage preserved by freezing, oil-immersion and vacuum-packing

  1. Fernández-Fernández, E.
  2. Romero-Rodríguez, M.A.
  3. Vázquez-Odériz, M.L.
Aldizkaria:
Meat Science

ISSN: 0309-1740

Argitalpen urtea: 2005

Alea: 70

Zenbakia: 2

Orrialdeak: 223-228

Mota: Artikulua

DOI: 10.1016/J.MEATSCI.2005.01.011 GOOGLE SCHOLAR