Changes in sensory properties of Galician chorizo sausage preserved by freezing, oil-immersion and vacuum-packing

✍ Scribed by E. Fernández-Fernández; M.A. Romero-Rodríguez; M.L. Vázquez-Odériz

• Book ID: 116736506
• Publisher: Elsevier Science
• Year: 2005
• Tongue: English
• Weight: 384 KB
• Volume: 70
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2005.01.011