Relationship between biochemical and sensory quality characteristics of different commercial brands of salchichon

Author: Beriain M.J.   Chasco J.   Lizaso G.  

Publisher: Elsevier

ISSN: 0956-7135

Source: Food Control, Vol.11, Iss.3, 2000-06, pp. : 231-237

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content