Morcilla de Burgos

Author:

Santos Eva María,Díez Ana,Jaime Isabel,González Rafael,Rovira Jordi

Publisher

Springer US

Reference13 articles.

1. Santos EM, Gonzalez-Fernandez C, Jaime I, Rovira J (2003) Physicochemical and sensory characterisation of “morcilla” from Burgos, a traditional Spanish blood sausage. Meat Sci 65(2):893–898

2. European Commission, 2008. Poverty and social exclusion in rural areas. Final study report. Directorate-general for employment, social affairs and equal opportunities. Unit E2

3. European Union, 2018. Commission Implementing Regulation (EU) 2018/1214 of 29 August 2018 entering a name in the register of protected designations of origin and protected geographical indications (“Morcilla de Burgos” (PGI)). Official Journal of the European Community, 5 September 2018, num 224

4. Arán S (1914) Mataderos, carnes y substancias alimenticias. Industrias de la carne. Gómez Hnos, Sevilla

5. Sanz Egaña C (1928) Industrias de la carne: chacinería moderna (embutidos y salazones). Espasa-Calpe SA, Madrid

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