Changes in several constituents during the ripening of ‘Chorizo’ — A spanish dry sausage
- 1 January 1987
- journal article
- research article
- Published by Elsevier in Meat Science
- Vol. 19 (3) , 169-177
- https://doi.org/10.1016/0309-1740(87)90054-4
Abstract
No abstract availableThis publication has 16 references indexed in Scilit:
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