Effects of culinary treatment (desalting and boiling) on chemical and lipid composition of dry-cured pork forelegs

  1. Cobos, Á.
  2. Veiga, A.
  3. Díaz, O.
Journal:
Meat Science

ISSN: 0309-1740

Year of publication: 2004

Volume: 68

Issue: 3

Pages: 411-418

Type: Article

DOI: 10.1016/J.MEATSCI.2004.04.008 GOOGLE SCHOLAR
Data source: Scopus