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.
Revue:
Food Chemistry

ISSN: 0308-8146

Année de publication: 2002

Volumen: 78

Número: 3

Pages: 339-345

Type: Article

DOI: 10.1016/S0308-8146(02)00118-8 GOOGLE SCHOLAR
La source de données: Scopus