Effects of natural (grape seed and chestnut extract) and synthetic antioxidants (buthylatedhydroxytoluene, BHT) on the physical, chemical, microbiological and sensory characteristics of dry cured sausage "chorizo"

  1. Lorenzo, J.M.
  2. González-Rodríguez, R.M.
  3. Sánchez, M.
  4. Amado, I.R.
  5. Franco, D.
Revista:
Food Research International

ISSN: 0963-9969

Ano de publicación: 2013

Volume: 54

Número: 1

Páxinas: 611-620

Tipo: Artigo

DOI: 10.1016/J.FOODRES.2013.07.064 GOOGLE SCHOLAR