Effect of Addition of Natural Antioxidants on the Shelf-Life of “Chorizo”, a Spanish Dry-Cured Sausage

Author： Pateiro Mirian   Bermúdez Roberto   Lorenzo José Manuel   Franco Daniel  

Publisher： MDPI

E-ISSN： 2076-3921|4|1|42-67

ISSN： 2076-3921

Source： Antioxidants, Vol.4, Iss.1, 2015-01, pp. : 42-67

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