A study of the chemical components which characterize Spanish saucisson

• 31 December 1993
• journal article
• Published by Elsevier in Food Chemistry
• Vol. 48  (1) , 31-37
• https://doi.org/10.1016/0308-8146(93)90217-4

Abstract

Keywords

• MICROORGANISMS
• MICROCOCCACEAE
• WATER ACTIVITY
• PROTEIN
• COLOUR
• SPANISH
• BRANDS
• FATTY
• UNDERGO
• SAUCISSON