Changes in physico-chemical, microbiological, textural and sensory attributes during ripening of dry-cured foal salchichón

  1. Lorenzo, J.M.
  2. Temperán, S.
  3. Bermúdez, R.
  4. Cobas, N.
  5. Purriños, L.
Aldizkaria:
Meat Science

ISSN: 0309-1740

Argitalpen urtea: 2012

Alea: 90

Zenbakia: 1

Orrialdeak: 194-198

Mota: Artikulua

DOI: 10.1016/J.MEATSCI.2011.06.025 GOOGLE SCHOLAR
Datuen iturria: Scopus