✦ LIBER ✦
Comparison of dry sausages produced by different methods: Addition of nitrite/nitrate salts and sodium chloride at different phases
✍ Scribed by I. Astiasarán; R. Redin; C. Cid; J. Iriarte; J. Bello
- Book ID
- 118407225
- Publisher
- Elsevier Science
- Year
- 1993
- Tongue
- English
- Weight
- 481 KB
- Volume
- 34
- Category
- Article
- ISSN
- 0309-1740
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