Effect of use of citrus bagasse as functional product-extender on physicochemical and textural properties of cooked ham

Por José Antonio Aguilar-Rico, Leopoldo González-Cruz, José Mayolo Juárez-Goiz, Zaira B. Guadarrama-Álvarez, María E. Ramírez-Ortíz, Aurea Bernardino-Nicanor
Publicado em 2011-12-01