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.
Zeitschrift:
Food Chemistry

ISSN: 0308-8146

Datum der Publikation: 2008

Ausgabe: 106

Nummer: 3

Seiten: 951-956

Art: Artikel

DOI: 10.1016/J.FOODCHEM.2007.07.007 GOOGLE SCHOLAR
Datenquelle: Scopus