Author: Marin M.E. Carrascosa A.V. Cornejo I.
Publisher: Academic Press
ISSN: 0740-0020
Source: Food Microbiology, Vol.13, Iss.5, 1996-10, pp. : 375-382
Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.
Abstract
Related content
Peptide generation in the processing of dry-cured ham
By Rodriguez-Nunez E. Aristoy M.-C. Toldra F.
Food Chemistry, Vol. 53, Iss. 2, 1995-01 ,pp. :
Biochemical characteristics of dry-cured lacon
By Marra A.I. Salgado A. Prieto B. Carballo J.
Food Chemistry, Vol. 67, Iss. 1, 1999-10 ,pp. :