Relationship between flavour deterioration and the volatile compound profile of semi-ripened sausage

  1. Lorenzo, J.M.
  2. Bedia, M.
  3. Bañón, S.
Aldizkaria:
Meat Science

ISSN: 0309-1740

Argitalpen urtea: 2013

Alea: 93

Zenbakia: 3

Orrialdeak: 614-620

Mota: Artikulua

DOI: 10.1016/J.MEATSCI.2012.11.006 GOOGLE SCHOLAR
Datuen iturria: Scopus