Biochemical characteristics of dry-cured lacón (a Spanish traditional meat product) throughout the manufacture, and sensorial properties of the final product. Effect of some additives
José M. Lorenzo, María C. García Fontán, Inmaculada Franco, Javier CarballoVolume:
19
Year:
2008
Language:
english
DOI:
10.1016/j.foodcont.2007.12.005
File:
PDF, 234 KB
english, 2008