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.
Aldizkaria:
Journal of Food Composition and Analysis

ISSN: 0889-1575

Argitalpen urtea: 2016

Alea: 52

Orrialdeak: 33-43

Mota: Artikulua

DOI: 10.1016/J.JFCA.2016.07.005 GOOGLE SCHOLAR
Datuen iturria: Scopus