Effect of tiger nut fibre addition on the quality and safety of a dry-cured pork sausage ("Chorizo") during the dry-curing process. [electronic resource]

By: Contributor(s): Producer: 20140127Description: 562-8 p. digitalISSN:
  • 1873-4138
Subject(s): Online resources: In: Meat science vol. 95
Tags from this library: No tags from this library for this title. Log in to add tags.
Star ratings
    Average rating: 0.0 (0 votes)
No physical items for this record

Publication Type: Journal Article; Research Support, Non-U.S. Gov't

There are no comments on this title.

to post a comment.