Microbiological changes during the ripening of ‘Androlla’, a Spanish traditional dry fermented sausage. Effect of the time smoked
M. del Camino García Fontán, J.M. Lorenzo and G. Garcia
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Microbiological changes during the ripening of ‘Androlla’, a Spanish traditional dry fermented sausage. Effect of the time smoked
M. del Camino García Fontán, J.M. Lorenzo and G. Garcia