✦ LIBER ✦
Fat effect on physico-chemical, microbial and textural changes through the manufactured of dry-cured foal sausage Lipolysis, proteolysis and sensory properties
✍ Scribed by Lorenzo, José M.; Franco, Daniel
- Book ID
- 119323684
- Publisher
- Elsevier Science
- Year
- 2012
- Tongue
- English
- Weight
- 698 KB
- Volume
- 92
- Category
- Article
- ISSN
- 0309-1740
No coin nor oath required. For personal study only.