Taste compounds in chorizo and their changes during ripening

  1. Mateo, J.
  2. Domínguez, M.C.
  3. Aguirrezábal, M.M.
  4. Zumalacárregui, J.M.
Revue:
Meat Science

ISSN: 0309-1740

Année de publication: 1996

Volumen: 44

Número: 4

Pages: 245-254

Type: Article

DOI: 10.1016/S0309-1740(96)00098-8 GOOGLE SCHOLAR
La source de données: Scopus