Microbiological and biochemical changes during ripening of salchichón, a Spanish dry cured sausage
- 1 June 1999
- journal article
- Published by Elsevier in Food Microbiology
- Vol. 16 (3) , 219-228
- https://doi.org/10.1006/fmic.1998.0238
Abstract
No abstract availableThis publication has 29 references indexed in Scilit:
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