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.
Aldizkaria:
Journal of Biological Sciences

ISSN: 1727-3048 1812-5719

Argitalpen urtea: 2013

Alea: 13

Zenbakia: 4

Orrialdeak: 168-182

Mota: Artikulua

DOI: 10.3923/JBS.2013.168.182 GOOGLE SCHOLAR lock_openSarbide irekia editor