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.
Revue:
Meat Science

ISSN: 0309-1740

Année de publication: 2001

Volumen: 58

Número: 1

Pages: 99-104

Type: Article

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