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Biochemical Changes during the Manufacture of Galician Chor..:
Miriam Rodríguez-González
;
Sonia Fonseca
;
Juan A. Centeno
.
https://www.mdpi.com/2304-8158/9/12/1813. , 2020
Link:
https://doi.org/10.3390/foods9121813
RT Journal T1
Biochemical Changes during the Manufacture of Galician Chorizo Sausage as Affected by the Addition of Autochthonous Starter Cultures
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:349463a89c6942169a7dc85be14fe47b&Exemplar=1&LAN=DE A1 Miriam Rodríguez-González A1 Sonia Fonseca A1 Juan A. Centeno A1 Javier Carballo PB MDPI AG YR 2020 K1 Galician chorizo K1 starter cultures K1 Staphylococcus equorum K1 Staphylococcus saprophyticus K1 Lactobacillus sakei K1 physicochemical characteristics K1 Chemical technology K1 TP1-1185 JF https://www.mdpi.com/2304-8158/9/12/1813 LK http://dx.doi.org/https://doi.org/10.3390/foods9121813 DO https://doi.org/10.3390/foods9121813 SF ELIB - SuUB Bremen
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