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

Any de publicació: 2016

Volum: 52

Pàgines: 33-43

Tipus: Article

DOI: 10.1016/J.JFCA.2016.07.005 GOOGLE SCHOLAR
Font de les dades: Scopus