Changes on physico-chemical, textural, proteolysis, lipolysis and volatile compounds during the manufacture of dry-cured "Lacón" from celta pig breed
- Lorenzo, J.M.
- Purriños, L.
ISSN: 1727-3048, 1812-5719
Ano de publicación: 2013
Volume: 13
Número: 4
Páxinas: 168-182
Tipo: Artigo