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Effect of autochthonous starter cultures in the production of “salchichón”, a traditional Iberian dry-fermented sausage, with different ripening processes

✍ Scribed by Rocío Casquete; María J. Benito; Alberto Martín; Santiago Ruiz-Moyano; Alejandro Hernández; María G. Córdoba

Book ID: 116726958
Publisher: Elsevier Science
Year: 2011
Tongue: English
Weight: 391 KB
Volume: 44
Category: Article
ISSN: 1096-1127
DOI: 10.1016/j.lwt.2011.01.028

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