Spanish paprika and garlic as sources of compounds of technological interest for the production of dry fermented sausages
- Aguirrezábal, M.
- Mateo, J.
- Domínguez, C.
- Zumalacárregui, J.M.
ISSN: 0240-8813
Datum der Publikation: 1998
Ausgabe: 18
Nummer: 4
Seiten: 409-414
Art: Artikel