Reuterin, lactoperoxidase, lactoferrin and high hydrostatic pressure treatments on the characteristics of cooked ham
- Montiel, R.
- Martín-Cabrejas, I.
- Peirotén, Á.
- Medina, M.
Aldizkaria:
Innovative Food Science and Emerging Technologies
ISSN: 1466-8564
Argitalpen urtea: 2016
Alea: 35
Orrialdeak: 111-118
Mota: Artikulua