Physicochemical and sensory properties of Galician chorizo sausage preserved by refrigeration, freezing, oil-immersion, or vacuum-packing

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

ISSN: 0309-1740

Argitalpen urtea: 2001

Alea: 58

Zenbakia: 1

Orrialdeak: 99-104

Mota: Artikulua

DOI: 10.1016/S0309-1740(00)00140-6 GOOGLE SCHOLAR