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pro vyhledávání: '"Ignacio Clemente-López"'
Autor:
Montserrat Vioque-Amor, Rafael Gómez-Díaz, Ignacio Clemente-López, Maite Sánchez-Giraldo, Carmen Avilés-Ramírez
Publikováno v:
Foods, Vol 11, Iss 17, p 2606 (2022)
The production of dry-fermented sausages currently presents several challenges to be addressed: nutrition, health, sensory traits and technology are among the main issues that concern consumers and the meat industry. The objective of this study was t
Externí odkaz:
https://doaj.org/article/e1f52df0c693457b8f98b70498c3d181
