Composition and physicochemical characteristics of 'Chorizo' from the Hidalgense Huasteca Region in Mexico

  1. Austria, V.
  2. Soto, S.
  3. Caro, I.
  4. Fonseca, N.B.
  5. Güemes2, null
  6. Mateo, J.
Liburua:
52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities

ISBN: 9789086860104

Argitalpen urtea: 2023

Orrialdeak: 423-424

Mota: Liburuko kapitulua

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