Concepedia

Publication | Closed Access

Effect of replacing pork backfat with pre-emulsified olive oil on lipid fraction and sensory quality of Chorizo de Pamplona — a traditional Spanish fermented sausage

DOI

199

Citations

34

References

2001

Year

E Muguerza, Olga Gimeno, Diana Ansorena, J.G. Bloukas, Icíar Astiasarán
Meat Science

References

YearCitations

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