Changes on physico-chemical, textural, lipolysis and volatile compounds during the manufacture of dry-cured foal "cecina"

  1. Lorenzo, J.M.
Aldizkaria:
Meat Science

ISSN: 0309-1740

Argitalpen urtea: 2014

Alea: 96

Zenbakia: 1

Orrialdeak: 256-263

Mota: Artikulua

DOI: 10.1016/J.MEATSCI.2013.06.026 GOOGLE SCHOLAR
Datuen iturria: Scopus