Fernández-Fernández, E <br/><br/>
Changes in sensory properties of Galician chorizo sausage preserved by freezing, oil-immersion and vacuum-packing.  [electronic resource] 

 -  Meat science  Jun 2005 
 - 223-8 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.2005.01.011  doi