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Review of mathematical models to describe the food salting process

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Detalles Bibliográficos
Autor principal:	Julián Andrés Gómez-Salazar
Formato:	Artículo científico
Lenguaje:	en
Publicado:	Universidad Nacional de Colombia 2015
Materias:	Ingeniería Meat fish curing salting modelling
Acceso en línea:	Acceder al recurso
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

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