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, ISSN: 2304-8158
Volume: 14, Issue: 14, Pages: 2474 (18)
Indexing
Wos®
Scopus®
Crossref®
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 40724295
Scopus: 2-s2.0-105011737665
Wos: WOS:001535695000001
Source Identifiers
ISSN: 2304-8158
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