Chemical and fatty acid composition of "Lacón gallego" (dry-cured pork foreleg): Differences between external and internal muscles

  1. Veiga, A.
  2. Cobos, Á.
  3. Ros, C.
  4. Díaz, O.
Zeitschrift:
Journal of Food Composition and Analysis

ISSN: 0889-1575

Datum der Publikation: 2003

Ausgabe: 16

Nummer: 2

Seiten: 121-132

Art: Artikel

DOI: 10.1016/S0889-1575(02)00162-X GOOGLE SCHOLAR
Datenquelle: Scopus