Effect of pork fat addition on the volatile compounds of foal dry-cured sausage
- Lorenzo, J.M.
- Montes, R.
- Purriños, L.
- Franco, D.
ISSN: 0309-1740
Year of publication: 2012
Volume: 91
Issue: 4
Pages: 506-512
Type: Article
ISSN: 0309-1740
Year of publication: 2012
Volume: 91
Issue: 4
Pages: 506-512
Type: Article