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
Tipo de Documento
Article
Year published
2025
Publicado
in Foods
Volume: 14, Número: 14, Páginas: 2474
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