A study of the changes in the chemical properties of fat during ripening of dry spanish sausage
- 31 March 1990
- journal article
- Published by Elsevier in Journal of Food Composition and Analysis
- Vol. 3 (1) , 73-80
- https://doi.org/10.1016/0889-1575(90)90011-a
Abstract
No abstract availableKeywords
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