Fernández-López, J <br/><br/>
Physico-chemical and microbiological profiles of "salchichón" (Spanish dry-fermented sausage) enriched with orange fiber.  [electronic resource] 

 -  Meat science  Oct 2008 
 - 410-7 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0309-1740 
<br/><br/><label>Standard No.: </label>10.1016/j.meatsci.2008.01.010  doi