CHANGES IN SEVERAL CONSTITUENTS DURING THE RIPENING OF CHORIZO - A SPANISH DRY SAUSAGE

被引：59
|
作者：
LOIS, AL [1 ]
GUTIERREZ, LM [1 ]
ZUMALACARREGUI, JM [1 ]
LOPEZ, A [1 ]
机构：
[1] UNIV LEON,DEPT HIGIENE & MICROBIOL ALIMENTOS,LEON,SPAIN
来源：
MEAT SCIENCE | 1987年 / 19卷 / 03期
关键词：
D O I：
10.1016/0309-1740(87)90054-4
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：169 / 177
页数：9
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