Evolution of microbiological and sensory quality along storage of packaged "Salchichon" enriched in MUFA and PUFA

  1. Rubio, B.
  2. Martínez, B.
  3. Sánchez, M.J.
  4. García-Cachán, M.D.
  5. Rovira, J.
  6. Jaime, I.
Libro:
52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities

ISBN: 9789086860104

Año de publicación: 2023

Páginas: 397-398

Tipo: Capítulo de Libro

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