𝔖 Bobbio Scriptorium
✦   LIBER   ✦

The effect of sugar concentration and starter culture on instrumental and sensory textural properties of chorizo-Spanish dry-cured sausage

✍ Scribed by Consuelo González-Fernández; Eva M. Santos; Jordi Rovira; Isabel Jaime


Book ID
116736853
Publisher
Elsevier Science
Year
2006
Tongue
English
Weight
155 KB
Volume
74
Category
Article
ISSN
0309-1740

No coin nor oath required. For personal study only.


📜 SIMILAR VOLUMES