Authors: BERIAIN MJ IRIARTE J GORRAIZ C CHASCO J LIZASO G

Citation: Mj. Beriain et al., TECHNOLOGICAL SUITABILITY OF MUTTON FOR MEAT CURED PRODUCTS, Meat science, 47(3-4), 1997, pp. 259-266

Authors: CHASCO J LIZASO G BERIAIN MJ

Citation: J. Chasco et al., CURED COLOR DEVELOPMENT DURING SAUSAGE PROCESSING, Meat science, 44(3), 1996, pp. 203-211