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.
Libro:
Pork: Meat Quality and Processed Meat Products

ISBN: 9780367341237

Ano de publicación: 2021

Páxinas: 409-425

Tipo: Capítulo de libro

DOI: 10.1201/9780429324031-17 GOOGLE SCHOLAR