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
Revue:
Grasas y aceites

ISSN: 0017-3495,  1988-4214

Année de publication: 2002

Volumen: 53

Número: 4

Pages: 403-413

Type: Article

DOI: 10.3989/GYA.2002.V53.I4.338 DIALNET GOOGLE SCHOLAR lock_openAccès ouvert editor

D'autres publications dans: Grasas y aceites

La source de données: Dialnet