Jose M. Lorenzo
Centro Tecnologico de la Carne de Galicia, Rua Galicia N 4, Parque Tecnologico de Galicia, San Cibran das Vi�as, 32900 Ourense, Spain
Laura Purrinos
Centro Tecnologico de la Carne de Galicia, Rua Galicia N 4, Parque Tecnologico de Galicia, San Cibran das Vi�as, 32900 Ourense, Spain
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How to cite this article
Jose M. Lorenzo and Laura Purrinos, 2013. Changes on Physico-chemical, Textural, Proteolysis, Lipolysis and Volatile Compounds During the Manufacture of Dry-cured Lacón from Celta Pig Breed. Journal of Biological Sciences, 13: 168-182.
DOI: 10.3923/jbs.2013.168.182
URL: https://scialert.net/abstract/?doi=jbs.2013.168.182
DOI: 10.3923/jbs.2013.168.182
URL: https://scialert.net/abstract/?doi=jbs.2013.168.182