✦ LIBER ✦
Non-equilibrium thermodynamic approach to analyze the pork meat (Longissimus dorsi) salting process
✍ Scribed by M. Castro-Giráldez; P.J. Fito; P. Fito
- Book ID
- 108171612
- Publisher
- Elsevier Science
- Year
- 2010
- Tongue
- English
- Weight
- 463 KB
- Volume
- 99
- Category
- Article
- ISSN
- 0260-8774
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