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.
Revue:
Journal of Food Composition and Analysis

ISSN: 0889-1575

Année de publication: 2000

Volumen: 13

Número: 5

Pages: 809-817

Type: Article

DOI: 10.1006/JFCA.2000.0927 GOOGLE SCHOLAR
La source de données: Scopus