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.