Vol 1, No 1 (2012) - Articles
Study of the Micrococcaceae and Staphylococcaceae throughout the Manufacture of Dry-Cured Lacón (a Spanish Traditional Meat Product) Made without or with Additives
Vol 3, No 1 (2014) - Articles
Effect of Salting Duration on Lipid Oxidation and the Fatty Acid Content of Dry-Cured Lacon
Journal of Food Research ISSN 1927-0887(Print) ISSN 1927-0895(Online) E-mail: email@example.com
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