| dc.contributor.author | Arnau, Jacint | |
| dc.contributor.other | Indústries Alimentàries | ca |
| dc.date.accessioned | 2023-12-13T11:57:10Z | |
| dc.date.available | 2023-12-13T11:57:10Z | |
| dc.date.issued | 2023-01 | |
| dc.identifier.issn | 1132-2675 | ca |
| dc.identifier.uri | http://hdl.handle.net/20.500.12327/2552 | |
| dc.format.extent | 14 | ca |
| dc.language.iso | spa | ca |
| dc.publisher | Estrategias alimentarias | ca |
| dc.relation.ispartof | Eurocarne, 2023, 313, 53-66 | ca |
| dc.title | Principales problemas sensoriales en la elaboración de derivados cárnicos tratados por el calor (I) | ca |
| dc.type | info:eu-repo/semantics/article | ca |
| dc.description.version | info:eu-repo/semantics/publishedVersion | ca |
| dc.rights.accessLevel | info:eu-repo/semantics/openAccess | |
| dc.embargo.terms | 6 mesos | ca |
| dc.subject.udc | 663/664 | ca |
| dc.contributor.group | Qualitat i Tecnologia Alimentària | ca |
