PUBLICACIÓN
Effect of autochthonous starter cultures in the production of salchichón, a traditional Iberian dry-fermented sausage, with different ripening processes
ACCEDER A LA PUBLICACIÓN:
Casquete R., Benito M.J., Martin A., Ruiz-Moyano S., Hernandez A., Cordoba M.G.
2011 LWT-FOOD SCIENCE AND TECHNOLOGY
Food Science (Q1)
JCR: 2.545
SJR: 1.455
CITAS
73
DOI
10.1016/j.lwt.2011.01.028
EID
2-s2.0-79954634202
ISSN
0023-6438
BIBTEX
@article{Casquete2011,title = {Effect of autochthonous starter cultures in the production of {'} salchich{\'o}n{'}, a traditional Iberian dry-fermented sausage, with different ripening processes},journal = {LWT},year = {2011},volume = {44},number = {7},pages = {1562-1571},author = {Casquete, R. and Benito, M.J. and Mart{\'i}n, A. and Ruiz-Moyano, S. and Hern{\'a}ndez, A. and C{\'o}rdoba, M.G.}}
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