Changes on physico-chemical, textural, lipolysis and volatile compounds during the manufacture of dry-cured foal “cecina”

✍ Scribed by Lorenzo, José M.

• Book ID: 123322372
• Publisher: Elsevier Science
• Year: 2014
• Tongue: English
• Weight: 253 KB
• Volume: 96
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2013.06.026