Chemical and lipid composition of deboned pieces of dry-cured pork forelegs as affected by desalting and boiling: The effects of vacuum packaging

  1. Cobos, A.
  2. Veiga, A.
  3. Díaz, O.
Revista:
Food Chemistry

ISSN: 0308-8146

Ano de publicación: 2008

Volume: 106

Número: 3

Páxinas: 951-956

Tipo: Artigo

DOI: 10.1016/J.FOODCHEM.2007.07.007 GOOGLE SCHOLAR
Fonte de datos: Scopus