Hernández Jiménez, M., Revilla Martín, I., Martínez Martín, I., & Vivar Quintana, A. M. (2022). Effects of the replacement of pork backfat with high oleic sunflower oil on the quality of the “chorizo zamorano” dry fermented sausage.
Citación estilo ChicagoHernández Jiménez, Miriam, Isabel Revilla Martín, Iván Martínez Martín, y Ana María Vivar Quintana. Effects of the Replacement of Pork Backfat With High Oleic Sunflower Oil On the Quality of the “chorizo Zamorano” Dry Fermented Sausage. 2022.
Cita MLAHernández Jiménez, Miriam, Isabel Revilla Martín, Iván Martínez Martín, y Ana María Vivar Quintana. Effects of the Replacement of Pork Backfat With High Oleic Sunflower Oil On the Quality of the “chorizo Zamorano” Dry Fermented Sausage. 2022.