Dry-Cured Shoulder Lacón Manufacturing Process, Chemical Composition and Shelf Life

  1. Purriños, L.
  2. Bermúdez, R.
  3. Franco, D.
  4. Lorenzo, J.M.
  5. Carballo, J.
Book:
Pork: Meat Quality and Processed Meat Products

ISBN: 9780367341237

Year of publication: 2021

Pages: 77-96

Type: Book chapter

DOI: 10.1201/9780429324031-3 GOOGLE SCHOLAR
Data source: Scopus