Changes on physico-chemical properties, lipid oxidation and volatile compounds during the manufacture of celta dry-cured loin
Crossref DOI link: https://doi.org/10.1007/s13197-014-1561-x
Published Online: 2014-09-19
Published Print: 2015-08
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Pateiro, M.
Franco, D
Carril, J. A.
Lorenzo, J. M.
Text and Data Mining valid from 2014-09-19