Study of the biochemical changes during the processing of Androlla, a Spanish dry-cured pork sausage

  1. Fanco, I.
  2. Prieto, B.
  3. Cruz, J.M.
  4. López, M.
  5. Carballo, J.
Aldizkaria:
Food Chemistry

ISSN: 0308-8146

Argitalpen urtea: 2002

Alea: 78

Zenbakia: 3

Orrialdeak: 339-345

Mota: Artikulua

DOI: 10.1016/S0308-8146(02)00118-8 GOOGLE SCHOLAR
Datuen iturria: Scopus