Dry-Cured Shoulder Lacón Manufacturing Process, Chemical Composition and Shelf Life
- Purriños, L.
- Bermúdez, R.
- Franco, D.
- Lorenzo, J.M.
- Carballo, J.
Buch:
Pork: Meat Quality and Processed Meat Products
ISBN: 9780367341237
Datum der Publikation: 2021
Seiten: 77-96
Art: Buch-Kapitel