The effects of extended curing on the microbiological, physicochemical and sensorial characteristics of Cecina de León

  1. Molinero, C.
  2. Martínez, B.
  3. Rubio, B.
  4. Rovira, J.
  5. Jaime, I.
Aldizkaria:
Meat Science

ISSN: 0309-1740

Argitalpen urtea: 2008

Alea: 80

Zenbakia: 2

Orrialdeak: 370-379

Mota: Artikulua

DOI: 10.1016/J.MEATSCI.2007.12.023 GOOGLE SCHOLAR
Datuen iturria: Scopus