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Efecto de los tratamientos de superficie en las propiedades químicas y físicas de chorizos portugueses y determinación de costes de producción

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Dettagli Bibliografici
Autore principale:	T. J. S. Matos
Natura:	Artículo científico
Lingua:	en
Pubblicazione:	Sociedad Mexicana de Nutrición y Tecnología de Alimentos 2005
Soggetti:	Química Chouriço Methyl p Sodium Benzoate hydroxybenzoate Production Costs
Accesso online:	Acceder al recurso
Tags:	Aggiungi Tag Nessun Tag, puoi essere il primo ad aggiungerne!!

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