Dry-Cured Bísaro Ham: Differences in Physicochemical Characteristics, Fatty Acid Profile and Volatile Compounds Between Muscles

AuthID
 P-019-MDD
7
Author(s)
Vasconcelos, L
·
Leite, A
·
Lorenzo, JM
·
Mateo, J
Document Type
Article
Year published
2025
Published
in Foods
Volume: 14, Issue: 14, Pages: 2474
Indexing
Crossref®
Google Scholar®
Publication Identifiers
Export Publication Metadata
Marked List
 Add to Marked List
Info
At this moment we don't have any links to full text documens.

footer slogan

Useful Links

Get Help

© 2025 CRACS & Inesc TEC - All Rights Reserved Privacy Policy | Terms of Service