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.
Journal:
Food Chemistry

ISSN: 0308-8146

Year of publication: 2008

Volume: 106

Issue: 3

Pages: 951-956

Type: Article

DOI: 10.1016/J.FOODCHEM.2007.07.007 GOOGLE SCHOLAR
Data source: Scopus