Research Article
Changes on Physico-chemical, Textural, Proteolysis, Lipolysis and Volatile Compounds During the Manufacture of Dry-cured Lacón from Celta Pig Breed
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