Parámetros de calidad de la carne de cerdo : ph y conductividades eléctricas. Parte 2 /
Additional authors: Echevarría, A. | Davicino, R. | Liboá, R. | Trolliet, J. | Chiostri, E. | Giacomelli, N. | Parsi, J. Physical details: p. 36-41 : il. ; 28 x 20 cm. ISSN:0325-3414 Subject(s): TECNOLOGIA ALIMENTARIA | CARNE DE CERDO | CALIDAD | PH | CONDUCTIVIDAD ELÉCTRICAOnline resources:
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| Item type | Location | Call number | Status | Date due |
|---|---|---|---|---|
 Analíticas |
Biblioteca Thomas Wood. Hemeroteca | PP664 I49 (Browse shelf) | Sala |
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