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.
Liburua:
Pork: Meat Quality and Processed Meat Products

ISBN: 9780367341237

Argitalpen urtea: 2021

Orrialdeak: 409-425

Mota: Liburuko kapitulua

DOI: 10.1201/9780429324031-17 GOOGLE SCHOLAR