Use of starter cultures in dry-fermented sausage (chorizo) and their influence on the sensory properties;Utilización de cultivos iniciadores en la elaboración de chorizo y su influencia en las propiedades sensoriales

Food Science and Technology International

Volumn 3, Issue 1, 1997, Pages 31-42

  Gonzalez Fernandez C ^a   Santos, E M ^a   Jaime, I ^a   Rovira, J ^a  

^a UNIVERSITY OF BURGOS   (Spain)

Author keywords

chorizo; sensory analysis; starters

Indexed keywords

EID: 0012709518     PISSN: 10820132     EISSN: None     Source Type: Journal    
DOI: 10.1177/108201329700300104     Document Type: Article

References (24)

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