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Results: 3
TECHNOLOGICAL SUITABILITY OF MUTTON FOR MEAT CURED PRODUCTS
Authors:
BERIAIN MJ IRIARTE J GORRAIZ C CHASCO J LIZASO G
Citation:
Mj. Beriain et al., TECHNOLOGICAL SUITABILITY OF MUTTON FOR MEAT CURED PRODUCTS, Meat science, 47(3-4), 1997, pp. 259-266
CURED COLOR DEVELOPMENT DURING SAUSAGE PROCESSING
Authors:
CHASCO J LIZASO G BERIAIN MJ
Citation:
J. Chasco et al., CURED COLOR DEVELOPMENT DURING SAUSAGE PROCESSING, Meat science, 44(3), 1996, pp. 203-211
VOLATILE ALDEHYDES AND LIPID OXIDATIVE INDEXES IN CHORIZO-DE-PAMPLONA
Authors:
CHASCO J BERIAIN MJ BELLO J
Citation:
J. Chasco et al., VOLATILE ALDEHYDES AND LIPID OXIDATIVE INDEXES IN CHORIZO-DE-PAMPLONA, Revista espanola de ciencia y tecnologia de alimentos, 33(3), 1993, pp. 319-332
Risultati:
1-3
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