Principales problemas sensoriales en la elaboración de derivados cárnicos tratados por el calor (III)

To access the full text documents, please follow this link: http://hdl.handle.net/20.500.12327/2563

Author

Publication date

2023-04

Document Type

Article

Document version

Published version

Language

Spanish

CDU Subject

663/664 - Food and nutrition. Enology. Oils. Fat

Pages

12

Publisher

Estrategias alimentarias

Published in

Eurocarne, 2023, 315, 69-80

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DIDL MARC MARC_CCUC METS OAI_DC ORE QDC RDF

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Publicacions de transferència de coneixement [905]