Principales problemas sensoriales en la elaboración de derivados cárnicos tratados por el calor (I)
View/Open
Publication date
2023-01ISSN
1132-2675
Document Type
Article
Document version
Published version
Language
Spanish
Subject (CDU)
663/664 - Food and nutrition. Enology. Oils. Fat
Pages
14
Publisher
Estrategias alimentarias
Is part of
Eurocarne, 2023, 313, 53-66
Program
Qualitat i Tecnologia Alimentària