Lipid characteristics of dry-cured “Tocino” during the manufacturing process. Effects of salting intensity and ripening temperature
- Méndez-Cid, F.J.
- Franco, I.
- Martínez, S.
- Carballo, J.
Revista:
Journal of Food Composition and Analysis
ISSN: 0889-1575
Ano de publicación: 2016
Volume: 52
Páxinas: 33-43
Tipo: Artigo