Fatty acid and volatile compound composition of Italian and Brazilian Milano salami

  1. De Campos, R.M.L.
  2. Hierro, E.
  3. Ordóñez, J.A.
  4. De La Hoz, L.
Journal:
Sciences des Aliments

ISSN: 0240-8813

Year of publication: 2007

Volume: 27

Issue: 3

Pages: 234-244

Type: Article

DOI: 10.3166/SDA.27.234-244 GOOGLE SCHOLAR
Data source: Scopus