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
Argitalpen urtea: 2002
Alea: 53
Zenbakia: 4
Orrialdeak: 403-413
Mota: Artikulua
Beste argitalpen batzuk: Grasas y aceites