El jamón curado: aspectos técnicos

dc.contributor	IRTA. Recerca i Tecnologia Agroalimentàries
dc.contributor.author	Arnau i Arboix, Jacint
dc.contributor.author	Hugas, M.
dc.contributor.author	Monfort, J. M.
dc.contributor.other	Indústries Alimentàries	cat
dc.date.accessioned	2009-10-01T14:01:09Z
dc.date.accessioned	2025-05-09T11:12:18Z
dc.date.available	2009-10-01T14:01:09Z
dc.date.available	2025-05-09T11:12:18Z
dc.date.created	1987
dc.date.issued	1987
dc.identifier.citation	Arnau, J., et al. (1987) El jamón curado: aspectos técnicos. Barcelona: IRTA, 1987
dc.identifier.isbn	84-404-1575-3
dc.identifier.uri	http://hdl.handle.net/20.500.12327/4173
dc.format.extent	352 p.
dc.format.mimetype	application/pdf
dc.format.mimetype	application/pdf
dc.format.mimetype	application/pdf
dc.format.mimetype	application/pdf
dc.format.mimetype	application/pdf
dc.format.mimetype	application/pdf
dc.format.mimetype	application/pdf
dc.language.iso	spa
dc.publisher	Institut de Recerca i Tecnologia Agroalimentàries
dc.rights	Attribution-NonCommercial-NoDerivatives 2.5 International
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/2.5/
dc.subject.other	Pernil
dc.title	El jamón curado: aspectos técnicos
dc.type	info:eu-repo/semantics/book
dc.contributor.group	Funcionalitat i Seguretat Alimentària	cat
dc.contributor.group	Qualitat i Tecnologia Alimentària	cat

Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by-nc-nd/2.5/