Quality characteristics of a dry-cured lamb leg as affected by tumbling after dry-salting and processing time

  1. Villalobos-Delgado, L.H.
  2. Caro, I.
  3. Blanco, C.
  4. Morán, L.
  5. Prieto, N.
  6. Bodas, R.
  7. Giráldez, F.J.
  8. Mateo, J.
Aldizkaria:
Meat Science

ISSN: 0309-1740

Argitalpen urtea: 2014

Alea: 97

Zenbakia: 1

Orrialdeak: 115-122

Mota: Artikulua

DOI: 10.1016/J.MEATSCI.2014.01.015 GOOGLE SCHOLAR
Datuen iturria: Scopus