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"
- Lorenzo, J.M.
- González-Rodríguez, R.M.
- Sánchez, M.
- Amado, I.R.
- Franco, D.
ISSN: 0963-9969
Ano de publicación: 2013
Volume: 54
Número: 1
Páxinas: 611-620
Tipo: Artigo