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.
Revue:
Meat Science

ISSN: 0309-1740

Année de publication: 2008

Volumen: 80

Número: 2

Pages: 370-379

Type: Article

DOI: 10.1016/J.MEATSCI.2007.12.023 GOOGLE SCHOLAR
La source de données: Scopus