Changes in sensory properties of Galician chorizo sausage preserved by freezing, oil-immersion and vacuum-packing

  1. Fernández-Fernández, E.
  2. Romero-Rodríguez, M.A.
  3. Vázquez-Odériz, M.L.
Journal:
Meat Science

ISSN: 0309-1740

Year of publication: 2005

Volume: 70

Issue: 2

Pages: 223-228

Type: Article

DOI: 10.1016/J.MEATSCI.2005.01.011 GOOGLE SCHOLAR