Effect of replacing pork backfat with pre-emulsified olive oil on lipid fraction and sensory quality of Chorizo de Pamplona — a traditional Spanish fermented sausage
- 12 September 2001
- journal article
- Published by Elsevier in Meat Science
- Vol. 59 (3) , 251-258
- https://doi.org/10.1016/s0309-1740(01)00075-4
Abstract
No abstract availableKeywords
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