reference/1120599

http://rdf.ncbi.nlm.nih.gov/pubchem/reference/1120599

Outgoing Links

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contentType	Comparative Study\|Journal Article
endingPage	714
issn	0309-1740
issueIdentifier	4
pageRange	704-714
publicationName	Meat Science
startingPage	704
bibliographicCitation	Lorenzo JM, Franco D. Fat effect on physico-chemical, microbial and textural changes through the manufactured of dry-cured foal sausage lipolysis, proteolysis and sensory properties. Meat Sci. 2012 Dec;92(4):704–14. doi: 10.1016/j.meatsci.2012.06.026. PMID: 22795774.
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date	201212
identifier	https://doi.org/10.1016/j.meatsci.2012.06.026 https://pubmed.ncbi.nlm.nih.gov/22795774
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language	English
source	https://www.crossref.org/ https://pubmed.ncbi.nlm.nih.gov/
title	Fat effect on physico-chemical, microbial and textural changes through the manufactured of dry-cured foal sausage Lipolysis, proteolysis and sensory properties
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Incoming Links

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Total number of triples: 56.