La formacion y estabilidad del color en derivados carnicos, 1: Relacion entre la formacion del nitrosopigmento y la presencia de ascorbico y nitrito [jamon de York].
1982
Bello Gutierrez J. | Garcia Villanova Ruiz R.
Bibliographic information
Anales de Bromatologia
Volume
33
ISSN
0003-2492
Pagination
v.59-68(1)
Language
Spanish; Castilian
Note
Numerical data; 10 ref. Summaries (En, Es).
Translated Title
English.
Color formation and stability in meat manufactures, 1: The relationship between nitroso-pigment formation and ascorbic and nitrite occurrence [ham].
Type
Journal Article; Numerical Data; Summary
Source
Anales-de-Bromatologia (Spain). (Apr 1982). v. 33(1) p. 59-68.
Corporate Author
Universidad de Granada (Spain). Facultad de Farmacia
2012-11-15
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