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.
Revue:
Journal of Biological Sciences

ISSN: 1727-3048,  1812-5719

Année de publication: 2013

Volumen: 13

Número: 4

Pages: 168-182

Type: Article

DOI: 10.3923/JBS.2013.168.182 GOOGLE SCHOLAR lock_openAccès ouvert editor
La source de données: Scopus