Composition and physicochemical characteristics of 'Chorizo' from the Hidalgense Huasteca Region in Mexico

  1. Austria, V.
  2. Soto, S.
  3. Caro, I.
  4. Fonseca, N.B.
  5. Güemes2, null
  6. Mateo, J.
Buch:
52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities

ISBN: 9789086860104

Datum der Publikation: 2023

Seiten: 423-424

Art: Buch-Kapitel

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Datenquelle: Scopus