Proteolytic and lipolytic modifications during the manufacture of dry-cured lacón, a Spanish traditional meat product: Effect of some additives
José M. Lorenzo, Marı´a C. Garcı´a Fontán, Inmaculada Franco, Javier CarballoVolume:
110
Année:
2008
Langue:
english
Pages:
13
DOI:
10.1016/j.foodchem.2008.02.002
Fichier:
PDF, 213 KB
english, 2008