Effect of fat level on physicochemical, volatile compounds and sensory characteristics of dry-ripened "chorizo" from Celta pig breed

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

ISSN: 0309-1740

Argitalpen urtea: 2013

Alea: 95

Zenbakia: 3

Orrialdeak: 658-666

Mota: Artikulua

DOI: 10.1016/J.MEATSCI.2013.06.005 GOOGLE SCHOLAR
Datuen iturria: Scopus