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
Année de publication: 2002
Volumen: 53
Número: 4
Pages: 403-413
Type: Article
D'autres publications dans: Grasas y aceites