TY - JOUR TI - Charqui meats as fermented meat products: role of bacteria for some sensorial properties development PY - 2002 AU - Pinto, M. F. AU - Ponsano, E. H. G. AU - Franco, Bernadette Dora Gombossy de Melo AU - Shimokomaki, Massami T2 - Meat Science SN - 0309-1740 DO - 10.1016/s0309-1740(01)00184-x UR - https://doi.org/10.1016/s0309-1740(01)00184-x PP - Oxford VL - 61 IS - 2 SP - 187-191 ER -