Cambios bioquímicos y generación del sabor y aroma en embutidos fermentados : influencia de la proteólisis (1° Parte: cambios en la fracción nitrogenada) /
Additional authors: Herranz, B. | Cambero, M. I. | de la Hoz, L. | Ordóñez, J. A. Physical details: p. 46-50 : il. ; 28 x 20 cm. ISSN:0328-4166 Subject(s): TECNOLOGIA ALIMENTARIA | EMBUTIDOS --FERMENTADOS | CAMBIOS BIOQUIMICOS | CARNES CURADAS | PROTEOLISIS | FRACCION NITROGENADA | SABOR | AROMA | FLAVOROnline resources:
Tags from this library:
No tags from this library for this title.
| Item type | Location | Call number | Status | Date due |
|---|---|---|---|---|
 Analíticas |
Biblioteca Thomas Wood. Hemeroteca | PP664 I49 (Browse shelf) | Sala |
Browsing Biblioteca Thomas Wood. Shelves, Shelving location: Hemeroteca Close shelf browser
Click on an image to view it in the image viewer
There are no comments for this item.