Development of Volatile Compounds during the Manufacture of Dry-Cured “Lacón,” a Spanish Traditional Meat Product
Laura Purriños, Roberto Bermúdez, Daniel Franco, Javier Carballo, José M. LorenzoVolume:
76
Year:
2011
Language:
english
Pages:
1
DOI:
10.1111/j.1750-3841.2010.01955.x
File:
PDF, 234 KB
english, 2011