Effect of preservation method and percentage of onion on the properties of “Morcilla de Burgos”
L. González-Arnáiz, A.M. Diez, I. Jaime, and J. Rovira
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Effect of preservation method and percentage of onion on the properties of “Morcilla de Burgos”
L. González-Arnáiz, A.M. Diez, I. Jaime, and J. Rovira