Composition of subcutaneous adipose tissue of dry-cured pork forelegs as affected by desalting and boiling: The effects of vacuum-packaging

  1. Cobos, A.
  2. Martínez, A.
  3. Veiga, A.
  4. Díaz, O.
Zeitschrift:
Food Chemistry

ISSN: 0308-8146

Datum der Publikation: 2009

Ausgabe: 117

Nummer: 1

Seiten: 169-173

Art: Artikel

DOI: 10.1016/J.FOODCHEM.2009.03.093 GOOGLE SCHOLAR
Datenquelle: Scopus