Determinación de la temperatura óptima de cocción por calor seco de las carnes vacunas valorando la terneza y el color en relación con la calidad higiénico-sanitaria
by Medin, Roxana
Additional authors: Medin, Silvina | Rossotti, Daniel | AADyND Physical details: p. 7-15 ISSN:0328-1310 Subject(s): CARNE VACUNA | COCCION POR CALOR SECO | INOCUIDAD | TERNEZA
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| Item type | Location | Call number | Status | Date due |
|---|---|---|---|---|
 Analíticas |
Biblioteca Thomas Wood. | PP612.3 D66 (Browse shelf) | Available |
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