Work

Changes in the Components of Dry-Fermented Sausages during Ripening

Year: 1999

Type: article

Source: Critical Reviews in Food Science and Nutrition

DOI: 10.1080/10408699991279204

Authors: Juan A. Ordóñez, Eva M. Hierro, Jose M. Bruna, Lorenzo de la Hoz

Institution: Universidad Complutense de Madrid

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W1985934219

FWCI: 13.4

Cites: 133

Cited by: 508

Related to: 10