Cambios bioquímicos y generación del sabor y aroma en embutidos fermentados : parte I. Efecto de los nitritos /
Additional authors: Herranz, B. | de la Hoz, L. | Hierro, E. | Ordóñez, J. A. Physical details: p. 45-49 : il. ; 28 x 20 cm. ISSN:0325-3414 Subject(s): TECNOLOGIA ALIMENTARIA | EMBUTIDOS --FERMENTADOS | CAMBIOS BIOQUIMICOS | CARNES CURADAS | NITRATO --NITRITOS | SABOR | AROMA | FLAVOROnline 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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