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.
Aldizkaria:
Food Control

ISSN: 0956-7135

Argitalpen urtea: 2008

Alea: 19

Zenbakia: 12

Orrialdeak: 1148-1158

Mota: Artikulua

DOI: 10.1016/J.FOODCONT.2007.12.005 GOOGLE SCHOLAR
Datuen iturria: Scopus