Biochemical Characteristics of Two Spanish Traditional Dry-cured Sausage Varieties: Androlla and Botillo

  1. Lorenzo, J.M.
  2. Michinel, M.
  3. López, M.
  4. Carballo, J.
Aldizkaria:
Journal of Food Composition and Analysis

ISSN: 0889-1575

Argitalpen urtea: 2000

Alea: 13

Zenbakia: 5

Orrialdeak: 809-817

Mota: Artikulua

DOI: 10.1006/JFCA.2000.0927 GOOGLE SCHOLAR
Datuen iturria: Scopus