Biochemical Characteristics of Two Spanish Traditional Dry-cured Sausage Varieties: Androlla and Botillo

Author: Lorenzo J.M.   Michinel M.   López M.   Carballo J.  

Publisher: Academic Press

ISSN: 0889-1575

Source: Journal of Food Composition and Analysis, Vol.13, Iss.5, 2000-10, pp. : 809-817

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