Composition and physicochemical characteristics of 'Chorizo' from the Hidalgense Huasteca Region in Mexico

  1. Austria, V.
  2. Soto, S.
  3. Caro, I.
  4. Fonseca, N.B.
  5. Güemes2, null
  6. Mateo, J.
Book:
52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities

ISBN: 9789086860104

Year of publication: 2023

Pages: 423-424

Type: Book chapter

GOOGLE SCHOLAR
Data source: Scopus