Changes on physico-chemical properties, lipid oxidation and volatile compounds during the manufacture of celta dry-cured loin

  1. Pateiro, M.
  2. Franco, D.
  3. Carril, J.A.
  4. Lorenzo, J.M.
Journal:
Journal of Food Science and Technology

ISSN: 0975-8402,  0022-1155

Year of publication: 2015

Volume: 52

Issue: 8

Pages: 4808-4818

Type: Article

DOI: 10.1007/S13197-014-1561-X GOOGLE SCHOLAR
Data source: Scopus