Physicochemical, sensory and microbiological characterization of Asturian Chorizo, a traditional fermented sausage manufactured in Northern Spain.
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DOI: 10.1016/j.meatsci.2019.05.023
Abstract: Industrial standardization of fermented meat products requires starter culturesto avoid random variations in the initial microbiota of food matrix. This allows to homogenize production batches regarding sensory and physicochemical characteristics. Also, starters contribute to assure… read more here.
Keywords: chorizo traditional; northern spain; traditional fermented; fermented sausage ... See more keywords