Industrial and Intellectual Property

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

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