Search Page
Save citations to file
Email citations
Send citations to clipboard
Add to Collections
Add to My Bibliography
Create a file for external citation management software
Your saved search
Your RSS Feed
Search Results
1 result
Filters applied: . Clear all
Results are displayed in a computed author sort order.
The Results By Year timeline is not available.
Page 1
Lipolysis, proteolysis and sensory characteristics of a Spanish fermented dry-cured meat product (salchichón) with oregano essential oil used as surface mold inhibitor.
Meat Sci. 2011 Sep;89(1):35-44. doi: 10.1016/j.meatsci.2011.03.018. Epub 2011 Mar 30.
Meat Sci. 2011.
PMID: 21497448
Cite
Cite