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Colour modification in a cured meat model dried by Quick-Dry-Slice process® and high pressure processed as a function of NaCl, KCl, K-lactate and water contents
✍ Scribed by G. Ferrini; J. Comaposada; J. Arnau; P. Gou
- Book ID
- 116541311
- Publisher
- Elsevier Science
- Year
- 2012
- Tongue
- English
- Weight
- 479 KB
- Volume
- 13
- Category
- Article
- ISSN
- 1466-8564
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