The ”Salchichón de vich” (Vich sausage) II. Evolution of chemical parameters during the curing process and valoration of organoleptic quality
J. Ferrer and P. Arboix
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
The ”Salchichón de vich” (Vich sausage) II. Evolution of chemical parameters during the curing process and valoration of organoleptic quality
J. Ferrer and P. Arboix