Total and free fatty acids content during the ripening of artisan and industrially manufactured "Chorizo de cebolla"
- Amalia Martínez
- Carballo García, Francisco Javier
- Prieto Gutiérrez, Bernardo
- Franco Matilla, María Inmaculada
ISSN: 0017-3495, 1988-4214
Year of publication: 2002
Volume: 53
Issue: 4
Pages: 403-413
Type: Article
More publications in: Grasas y aceites