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.
Journal:
Journal of Food Composition and Analysis

ISSN: 0889-1575

Year of publication: 2003

Volume: 16

Issue: 2

Pages: 121-132

Type: Article

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

Sustainable development goals

Data source: Scopus