✦ LIBER ✦
Partial substitution of pork backfat with extra-virgin olive oil in ‘salami’ products: effects on chemical, physical and sensorial quality
✍ Scribed by Carla Severini; Teresa De Pilli; Antonietta Baiano
- Book ID
- 117496589
- Publisher
- Elsevier Science
- Year
- 2003
- Tongue
- English
- Weight
- 342 KB
- Volume
- 64
- Category
- Article
- ISSN
- 0309-1740
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