Biochemical characteristics of dry-cured lacón (a Spanish traditional meat product) throughout the manufacture, and sensorial properties of the final product. Effect of some additives

  1. Lorenzo, J.M.
  2. García Fontán, M.C.
  3. Franco, I.
  4. Carballo, J.
Revista:
Food Control

ISSN: 0956-7135

Ano de publicación: 2008

Volume: 19

Número: 12

Páxinas: 1148-1158

Tipo: Artigo

DOI: 10.1016/J.FOODCONT.2007.12.005 GOOGLE SCHOLAR
Fonte de datos: Scopus