Effect of fat level on physicochemical, volatile compounds and sensory characteristics of dry-ripened “chorizo” from Celta pig breed

Published 2013 View Full Article

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Title
Effect of fat level on physicochemical, volatile compounds and sensory characteristics of dry-ripened “chorizo” from Celta pig breed
Authors
Keywords
-
Journal
MEAT SCIENCE
Volume 95, Issue 3, Pages 658-666
Publisher
Elsevier BV
Online
2013-06-13
DOI
10.1016/j.meatsci.2013.06.005

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