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Preparation of High-Quality Fermented Fish Product
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Chemical and sensory changes in fresh cider spirits during maturation in inert containers

Roberto Rodríguez Madrera1, Belén Suárez Valles, Anna Picinelli Lobo

  • 1Área de Tecnología de los Alimentos, Servicio Regional de Investigación y Desarrollo Agroalimentario (SERIDA), E-33300 Villaviciosa, Asturias, Spain. rrodriguez@serida.org

Journal of the Science of Food and Agriculture
|March 9, 2011
PubMed
Abstract

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