Physical and Chemical Characteristics of Cooked Ham: Effect of Tumbling Time and Modifications During Storage

AuthID
 P-00G-N42
6
Author(s)
Tipo de Documento
Article
Year published
2015
Publicado
in Journal of Food Quality, ISSN: 0146-9428
Volume: 38, Número: 5, Páginas: 359-368
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Scopus®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-84943199761
Source Identifiers
ISSN: 0146-9428
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