✦ LIBER ✦

Effect of different autochthonous starter cultures on the volatile compounds profile and sensory properties of Galician chorizo, a traditional Spanish dry fermented sausage

✍ Scribed by Fonseca, Sonia; Cachaldora, Aida; Gómez, María; Franco, Inmaculada; Carballo, Javier

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effect of autochthonous starter cultures

✍ Rocío Casquete; María J. Benito; Alberto Martín; Santiago Ruiz-Moyano; Alejandro 📂 Article 📅 2011 🏛 Elsevier Science 🌐 English ⚖ 391 KB

Effect of autochthonous starter cultures

✍ Kargozari, Mina; Moini, Sohrab; Akhondzadeh Basti, Afshin; Emam-Djomeh, Zahra; G 📂 Article 📅 2014 🏛 Elsevier Science 🌐 English ⚖ 483 KB

The effect of sugar concentration and st

✍ Consuelo González-Fernández; Eva M. Santos; Jordi Rovira; Isabel Jaime 📂 Article 📅 2006 🏛 Elsevier Science 🌐 English ⚖ 155 KB

The effect of nitrite and starter cultur

✍ B. González; V. Dı́ez 📂 Article 📅 2002 🏛 Elsevier Science 🌐 English ⚖ 110 KB

Role of an autochthonous starter culture

✍ Rocío Casquete; María J. Benito; Alberto Martín; Santiago Ruiz-Moyano; Juan J. C 📂 Article 📅 2011 🏛 Elsevier Science 🌐 English ⚖ 318 KB

Comparison of the effects of a commercia

✍ Rocío Casquete; María J. Benito; Alberto Martín; Santiago Ruiz-Moyano; Francisco 📂 Article 📅 2012 🏛 John Wiley and Sons 🌐 English ⚖ 761 KB