✦ LIBER ✦
Study of the shelf life of a dry fermented sausage “salchichon” made from raw material enriched in monounsaturated and polyunsaturated fatty acids and stored under modified atmospheres
✍ Scribed by Begoña Rubio; Beatriz Martínez; María Josefa Sánchez; Ma Dolores García-Cachán; Jordi Rovira; Isabel Jaime
- Book ID
- 116736999
- Publisher
- Elsevier Science
- Year
- 2007
- Tongue
- English
- Weight
- 357 KB
- Volume
- 76
- Category
- Article
- ISSN
- 0309-1740
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