Total and free fatty acids content during the ripening of artisan and industrially manufactured "Chorizo de cebolla"

  1. Amalia Martínez
  2. Carballo García, Francisco Javier
  3. Prieto Gutiérrez, Bernardo
  4. Franco Matilla, María Inmaculada
Journal:
Grasas y aceites

ISSN: 0017-3495,  1988-4214

Year of publication: 2002

Volume: 53

Issue: 4

Pages: 403-413

Type: Article

DOI: 10.3989/GYA.2002.V53.I4.338 DIALNET GOOGLE SCHOLAR lock_openOpen access editor

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