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.
Revue:
Meat Science

ISSN: 0309-1740

Année de publication: 2012

Volumen: 90

Número: 1

Pages: 194-198

Type: Article

DOI: 10.1016/J.MEATSCI.2011.06.025 GOOGLE SCHOLAR
La source de données: Scopus