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Fiber enrichment of a dry fermented sausage using tiger nut milkco-products as a fibre source
Fibre enrichment of a dry fermented sausage using tiger nut milk co-products as a fibre source
Chemical, physico-chemical, microbiological and sensory characterization of ¿Medellinean chorizo¿ a Colombian dry-cured sausage.
Effect of knife sanitation on the surface microbial load of beef carcasses during the removal of the hide
RDF description of FLEISCHWIRTSCHAFT - http://research.umh.es/vivo/pub/revista/0015-363X