✦ LIBER ✦
Effect of pork lard content on the chemical, microbiological and sensory properties of a typical fermented meat product (Pitina) obtained from Alpagota sheep
✍ Scribed by Stefano Bovolenta; Daria Boscolo; Simonetta Dovier; Micaela Morgante; Adolfo Pallotti; Edi Piasentier
- Book ID
- 116737388
- Publisher
- Elsevier Science
- Year
- 2008
- Tongue
- English
- Weight
- 248 KB
- Volume
- 80
- Category
- Article
- ISSN
- 0309-1740
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