Muscle lipolysis phenomena in the processing of dry-cured ham

  1. Motilva, M.-J.
  2. Toldrá, F.
  3. Nieto, P.
  4. Flores, J.
Revue:
Food Chemistry

ISSN: 0308-8146

Année de publication: 1993

Volumen: 48

Número: 2

Pages: 121-125

Type: Article

DOI: 10.1016/0308-8146(93)90045-H GOOGLE SCHOLAR
La source de données: Scopus