Effect of different autochthonous starter cultures on the volatile compounds profile and sensory properties of Galician chorizo, a traditional Spanish dry fermented sausage

Autor: Fonseca, Sonia, Cachaldora, Aida, Gómez, María, Franco, Inmaculada, Carballo, Javier
Zdroj: In Food Control September 2013 33(1):6-14
Databáze: ScienceDirect