Dry cured low-fat rabbit sausage: A much healthier disruptive food that enhances rabbit meat consumption-Reference-Cited by-同舟云学术

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Dry cured low-fat rabbit sausage: A much healthier disruptive food that enhances rabbit meat consumption

Published:2023-09 Issue: Volume:33 Page:100765
ISSN:1878-450X
Container-title:International Journal of Gastronomy and Food Science
language:en
Short-container-title:International Journal of Gastronomy and Food Science

Author:

Honrado Adrián,Lahoz Carmen,Calanche Juan B.^ORCID,Beltrán José A.

Publisher

Elsevier BV

Subject

Cultural Studies,Food Science

Reference46 articles.

1. Identificación de descriptores para el chorizo riojano. Evaluación de las materias primas, estándares del producto y modificación de los ingredientes. Optimización nutricional y sensorial;Alastrue,2015

2. Official Methods of Analysis,1980

3. Official Methods of Analysis,1984

4. Official Methods of Analysis,1990

5. Official Methods of Analysis,1995

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