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

Any de publicació: 2008

Volum: 19

Número: 12

Pàgines: 1148-1158

Tipus: Article

DOI: 10.1016/J.FOODCONT.2007.12.005 GOOGLE SCHOLAR
Font de les dades: Scopus