✦ LIBER ✦
Effects of natural (grape seed and chestnut extract) and synthetic antioxidants (buthylatedhydroxytoluene, BHT) on the physical, chemical, microbiological and sensory characteristics of dry cured sausage “chorizo”
✍ Scribed by Lorenzo, José M.; González-Rodríguez, Rosa M.; Sánchez, Marivel; Amado, Isabel R.; Franco, Daniel
- Book ID
- 121388665
- Publisher
- Elsevier Science
- Year
- 2013
- Tongue
- English
- Weight
- 593 KB
- Volume
- 54
- Category
- Article
- ISSN
- 0963-9969
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