Impact of Pre-Selected Autochthonous Starter Cultures on the Flavor Quality of Iberian Dry-Fermented “Salchichón” Sausage with Different Ripening Processes

✍ Scribed by Rocío Casquete; Alberto Martín; María José Benito; Santiago Ruiz-Moyano; Francisco Pérez Nevado; María de Guía Córdoba

• Book ID: 111407144
• Publisher: Institute of Food Technologists
• Year: 2011
• Tongue: English
• Weight: 839 KB
• Volume: 76
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1750-3841.2011.02425.x