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Preparation of High-Quality Fermented Fish Product
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Sensory characteristics of Galician chorizo sausage packed under vacuum and under modified atmospheres

E Fernández-Fernández1, M L Vázquez-Odériz, M A Romero-Rodríguez

  • 1Departamento de Quı́mica Analı́tica, Nutrición y Bromatologı́a, Areas de Tecnologı́a de Alimentos y de Nutrición y Bromatologı́a, Facultad de Ciencias, Campus de Lugo, 27002 Lugo, Spain.

Meat Science
|November 9, 2011
PubMed

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