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Microbiological quality of salchichón and chorizo, traditional Iberian dry-fermented sausages from two different industries, inoculated with autochthonous starter cultures

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

Book ID: 116486571
Publisher: Elsevier Science
Year: 2012
Tongue: English
Weight: 187 KB
Volume: 24
Category: Article
ISSN: 0956-7135
DOI: 10.1016/j.foodcont.2011.09.026

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