Lipolysis, proteolysis and physico-chemical modifications...

European Food Research and Technology 2013 / 03 Vol. 236; Iss. 3

Lipolysis, proteolysis and physico-chemical modifications during ripening of dry-cured duck breast

José M. Lorenzo, Roberto Bermúdez, Daniel Franco
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Volume:
236
Language:
english
DOI:
10.1007/s00217-012-1906-5
Date:
March, 2013
File:
PDF, 525 KB
english, 2013
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