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  • Physicochemical, sensory and microbiological characterization of Asturian Chorizo, a traditional fermented sausage manufactured in Northern Spain [2019]

    Category:
    Artículos
    Authors:
    N. Prado , M. Sampayo , P. González , J. Díaz , Felipe Lombó Brugos
    Date:
    01 of January of 2019
    It Is a Part of:
    Meat Science