Changes in intramuscular lipids during ripening of Iberian dry-cured ham
L Martı́n, J.J Córdoba, J Ventanas, T AntequeraVolume:
51
Year:
1999
Language:
english
DOI:
10.1016/s0309-1740(98)00109-0
File:
PDF, 162 KB
english, 1999