The effect of paprika, garlic and salt on rancidity in dry sausages

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

ISSN: 0309-1740

Année de publication: 2000

Volumen: 54

Número: 1

Pages: 77-81

Type: Article

DOI: 10.1016/S0309-1740(99)00074-1 GOOGLE SCHOLAR
La source de données: Scopus