Key aroma components of a dry-cured sausage with high fat content (sobrassada)

von Gianelli, M P
Veröffentlicht in: Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2011)

Effect of diet saturation on growth performance, carcass characteristics and fat quality of heavy pigs

von Olivares, A
Veröffentlicht in: Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2010)