Effect of autochthonous starter cultures in the production of “salchichón”, a traditional Iberian dry-fermented sausage, with different ripening processes-Reference-Cited by-同舟云学术

Effect of autochthonous starter cultures in the production of “salchichón”, a traditional Iberian dry-fermented sausage, with different ripening processes

Published:2011-09 Issue:7 Volume:44 Page:1562-1571
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Casquete Rocío,Benito María J.,Martín Alberto,Ruiz-Moyano Santiago,Hernández Alejandro,Córdoba María G.

Publisher

Elsevier BV

Subject

Food Science

Reference30 articles.

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