✦ LIBER ✦
Lipolysis, proteolysis and sensory characteristics of a Spanish fermented dry-cured meat product (salchichón) with oregano essential oil used as surface mold inhibitor
✍ Scribed by Ana María Martín-Sánchez; Clemencia Chaves-López; Esther Sendra; Estrella Sayas; Juana Fenández-López; José Ángel Pérez-Álvarez
- Book ID
- 116738311
- Publisher
- Elsevier Science
- Year
- 2011
- Tongue
- English
- Weight
- 723 KB
- Volume
- 89
- Category
- Article
- ISSN
- 0309-1740
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