Physico-chemical and microbiological profiles of “salchichón” (Spanish dry-fermented sausage) enriched with orange fiber

✍ Scribed by J. Fernández-López; E. Sendra; E. Sayas-Barberá; C. Navarro; J.A. Pérez-Alvarez

• Book ID: 116737349
• Publisher: Elsevier Science
• Year: 2008
• Tongue: English
• Weight: 170 KB
• Volume: 80
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2008.01.010