Lipolytic and oxidative changes in 'Chorizo' during ripening

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Updated: May 27, 2026

Preparation of High-Quality Fermented Fish Product
05:17

Preparation of High-Quality Fermented Fish Product

Published on: August 23, 2019

M C Fernández1, J M Rodríguez

  • 1Departamento de Higiene y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de León, Spain.

Meat Science
|November 9, 2011
PubMed

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