Changes on physico-chemical, textural, proteolysis, lipolysis and volatile compounds during the manufacture of dry-cured "Lacón" from celta pig breed

  1. Lorenzo, J.M.
  2. Purriños, L.
Zeitschrift:
Journal of Biological Sciences

ISSN: 1727-3048,  1812-5719

Datum der Publikation: 2013

Ausgabe: 13

Nummer: 4

Seiten: 168-182

Art: Artikel

DOI: 10.3923/JBS.2013.168.182 GOOGLE SCHOLAR lock_openOpen Access editor
Datenquelle: Scopus