Morcilla and Butifarra Sausage: Manufacturing Process, Chemical Composition and Shelf Life

  1. Santos López, E.M.
  2. Díez Maté, A.M.
  3. Moreno, I.J.
  4. Cerón Guevara, M.I.
  5. Rosas, J.C.
  6. Gil, B.M.
  7. Carballido, J.R.
Buch:
Pork: Meat Quality and Processed Meat Products

ISBN: 9780367341237

Datum der Publikation: 2021

Seiten: 409-425

Art: Buch-Kapitel

DOI: 10.1201/9780429324031-17 GOOGLE SCHOLAR