Proteolytic and lipolytic modifications during the manufacture of dry-cured lacón, a Spanish traditional meat product: Effect of some additives

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

ISSN: 0308-8146

Argitalpen urtea: 2008

Alea: 110

Zenbakia: 1

Orrialdeak: 137-149

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2008.02.002 GOOGLE SCHOLAR
Datuen iturria: Scopus