Effect of starter cultures and stuffing time in the quality of "Chorizo Ambateno"

Article

Abstract: Chorizo Ambateno is a fresh raw product which is made in the central region of Ecuador. It is made f

Palabras claves:

Fermentation, Matured sausage, Microorganisms, performance, SAMPLE, Skter culture

Autores:

Álex F. Valencia, C. A. Rodriguez, Diego Salazar Garces, F. C. Álvarez, Galarza C., Gallegos L.M., Lander Vinicio Pérez, Liliana Acurio, Mirari Y. Arancibia, P. I. Amancha, Sarabia D., Valencia M.P.

Fuentes:

scopus