Spanish paprika and garlic as sources of compounds of technological interest for the production of dry fermented sausages

  1. Aguirrezábal, M.
  2. Mateo, J.
  3. Domínguez, C.
  4. Zumalacárregui, J.M.
Aldizkaria:
Sciences des Aliments

ISSN: 0240-8813

Argitalpen urtea: 1998

Alea: 18

Zenbakia: 4

Orrialdeak: 409-414

Mota: Artikulua