Physicochemical and microbiological changes in Spanish Chorizo during ripening: Effect of fat and lean origin and paprika type
- Vieira, C.
- Martínez, B.
- Díaz, M.T.
- Sanchez, M.J.
- Sanchez, M.
- Garcia, M.D.
Libro:
52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities
ISBN: 9789086860104
Año de publicación: 2023
Páginas: 345-346
Tipo: Capítulo de Libro