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”
Lorenzo, José M., González-Rodríguez, Rosa M., Sánchez, Marivel, Amado, Isabel R., Franco, DanielVolume:
54
Langue:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2013.07.064
Date:
November, 2013
Fichier:
PDF, 593 KB
english, 2013