Effect of fat level and partial replacement of pork backfat with olive oil on the lipid oxidation and volatile compounds of Greek dry fermented sausages
- Muguerza, E.
- Ansorena, D.
- Bloukas, J.G.
- Astiasarán, I.
ISSN: 0022-1147
Année de publication: 2003
Volumen: 68
Número: 4
Pages: 1531-1536
Type: Article