CyTA - Journal of Food
Volume 17, 2019 - Issue 1
Articles
Type of paprika as a critical quality factor in Iberian chorizo sausage manufacture
Tipo de pimentón como factor crítico de calidad en la producción de chorizo ibérico
, 
, , , , & show all
María de Guía CórdobaFood Science and Nutrition, School of Agricultural Engineering, University of Extremadura, Badajoz, Spain;University Institute of Agricultural Resources (INURA), University of Extremadura, Badajoz, Spainhttps://orcid.org/0000-0002-2110-068XView further author information
https://orcid.org/0000-0002-2110-068XView further author information, , Alejandro HernándezFood Science and Nutrition, School of Agricultural Engineering, University of Extremadura, Badajoz, Spain;University Institute of Agricultural Resources (INURA), University of Extremadura, Badajoz, SpainCorrespondence[email protected]
https://orcid.org/0000-0002-2764-3386View further author information
https://orcid.org/0000-0002-2764-3386View further author information, , & Alberto MartínFood Science and Nutrition, School of Agricultural Engineering, University of Extremadura, Badajoz, Spain;University Institute of Agricultural Resources (INURA), University of Extremadura, Badajoz, Spainhttps://orcid.org/0000-0001-6104-8102View further author information
https://orcid.org/0000-0001-6104-8102View further author information show all