✦ LIBER ✦
Non-Volatile Components Effects on Quality of “Serrano” Dry-cured Ham as Related to Processing Time
✍ Scribed by MÓNICA FLORES; M-CONCEPCION ARISTOY; ARTHUR M. SPANIER; FIDEL TOLDRÁ
- Book ID
- 108821343
- Publisher
- Institute of Food Technologists
- Year
- 1997
- Tongue
- English
- Weight
- 206 KB
- Volume
- 62
- Category
- Article
- ISSN
- 0022-1147
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