Authors:
AGUIRREZABAL M
MATEO J
DOMINGUEZ C
ZUMALACARREGUI JM
Citation: M. Aguirrezabal et al., SPANISH PAPRIKA AND GARLIC AS SOURCES OF COMPOUNDS OF TECHNOLOGICAL INTEREST FOR THE PRODUCTION OF DRY FERMENTED SAUSAGES, Sciences des aliments, 18(4), 1998, pp. 409-414