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

页码：169 / 177

页数：9

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