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Biochemical characteristics of dry-cured lacón (a Spanish traditional meat product) throughout the manufacture, and sensorial properties of the final product. Effect of some additives

✍ Scribed by José M. Lorenzo; María C. García Fontán; Inmaculada Franco; Javier Carballo

Book ID: 116485685
Publisher: Elsevier Science
Year: 2008
Tongue: English
Weight: 234 KB
Volume: 19
Category: Article
ISSN: 0956-7135
DOI: 10.1016/j.foodcont.2007.12.005

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