Published in
Elsevier, Meat Science, 2(65), p. 893-898
DOI: 10.1016/s0309-1740(02)00296-6
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Physicochemical and sensory characterisation of Morcilla de Burgos, a traditional Spanish blood sausage
Journal article published in 2003 by
Eva M. Santos 
,
Consuelo González-Fernández,
Isabel Jaime,
Jordi Rovira
,
Consuelo González-Fernández,
Isabel Jaime,
Jordi Rovira
This paper was not found in any repository, but could be made available legally by the author.
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