Physico-chemical and microbiological profiles of “salchichón” (Spanish dry-fermented sausage) enriched with orange fiber

Published 2008 View Full Article

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Title
Physico-chemical and microbiological profiles of “salchichón” (Spanish dry-fermented sausage) enriched with orange fiber
Authors
Keywords
-
Journal
MEAT SCIENCE
Volume 80, Issue 2, Pages 410-417
Publisher
Elsevier BV
Online
2008-01-29
DOI
10.1016/j.meatsci.2008.01.010

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