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.
Libro:
52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities

ISBN: 9789086860104

Ano de publicación: 2023

Páxinas: 423-424

Tipo: Capítulo de libro

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