Lipid characteristics of dry-cured “Tocino” during the manufacturing process. Effects of salting intensity and ripening temperature

  1. Méndez-Cid, F.J.
  2. Franco, I.
  3. Martínez, S.
  4. Carballo, J.
Revista:
Journal of Food Composition and Analysis

ISSN: 0889-1575

Ano de publicación: 2016

Volume: 52

Páxinas: 33-43

Tipo: Artigo

DOI: 10.1016/J.JFCA.2016.07.005 GOOGLE SCHOLAR
Fonte de datos: Scopus