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Nuove tecniche per il prosciutto cotto [trattamento termico - legislazione - Italia].

1996

Troiani C.

AGROVOC Keywords
calidad cap changement technologique hams heat treatment innovation italia italie italy jambon legislation plastics polifosfatos polyphosphate polyphosphates quality technological changes traitement thermique vacuum packaging
Bibliographic information
Largo Consumo
Volume 16 ISSN 1121-1385
Pagination
v.62-63(2)
Other Subjects
Embalaje en vacio; Cambio tecnologico; Tratamiento termico; Jamon; Legislacion; Innovacion; Politica agricola comun ce; Matiere plastique; Politique agricole commune ce; Plasticos; Emballage sous vide; Qualite
Language
Italian
Translated Title
English. [New techniques for cooked ham [heat treatment - legislation - Italy]]. [Italian]
Type
Journal Article; Legislation
Source
Largo-Consumo (Italy). (Feb 1996). v. 16(2) p. 62-63.
Corporate Author
General Directorate of Protection and Control, Ankara (Turkey).
2012-11-15
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