|
|||||
|
|
| Changes in physico-chemical, microbiological, textural and sensory attributes during ripening of dry-cured foal salchichón | |
| 引用本文： | Lorenzo JM,Temperán S,Bermúdez R,Cobas N,Purri?os L.Changes in physico-chemical, microbiological, textural and sensory attributes during ripening of dry-cured foal salchichón[J].Meat Science,2012,90(1):194-198. |
| 作者姓名： | Lorenzo JM Temperán S Bermúdez R Cobas N Purriños L |
| 摘 要： | |
| 本文献已被 ScienceDirect PubMed 等数据库收录！ | |