✦ LIBER ✦
Effect of replacing pork backfat with pre-emulsified olive oil on lipid fraction and sensory quality of Chorizo de Pamplona — a traditional Spanish fermented sausage
✍ Scribed by E Muguerza; O Gimeno; D Ansorena; J.G Bloukas; I Astiasarán
- Book ID
- 117496266
- Publisher
- Elsevier Science
- Year
- 2001
- Tongue
- English
- Weight
- 253 KB
- Volume
- 59
- Category
- Article
- ISSN
- 0309-1740
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