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Estabilidad de sulfametazina en carne y productos cárnicos de cerdo tratados térmicamente

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Détails bibliographiques
Auteur principal:	Haydé Hayamaí González Carrillo
Format:	Artículo científico
Langue:	en
Publié:	Universidad Nacional Autónoma de México 2004
Sujets:	Multidisciplinaria (Ciencias Naturales y Exactas) pork cooking sulfamethazine thermal stability
Accès en ligne:	Acceder al recurso
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