Microbiological changes during the ripening of “chorizo de cebolla”, a traditional fermented sausage made in the NW of Spain

Microbiological changes during the ripening of “chorizo de cebolla”, a traditional fermented sausage made in the NW of Spain
C. García Fontán, I. Vilar, A. Castaño, A.I. Marra, M.E. Tornadijo and J. Carballo