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 |
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Zdroj: | In Food Control September 2013 33(1):6-14 |
Databáze: | ScienceDirect |
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