Chemical and lipid composition of deboned pieces of dry-cured pork forelegs as affected by desalting and boiling: The effects of vacuum packaging
ISSN: 0308-8146
Year of publication: 2008
Volume: 106
Issue: 3
Pages: 951-956
Type: Article
ISSN: 0308-8146
Year of publication: 2008
Volume: 106
Issue: 3
Pages: 951-956
Type: Article