Efecto de la disminucion del contenido de oxigeno de la atmosfera de secado en las caracteristicas sensoriales del jamon curado.
2000
Sanchez Molinero F. | Guerrero L. | Guardia M.D. | Arnau J.
AGROVOC Keywords
Bibliographic information
Other Subjects
Propiedades organolepticas; Oxigeno; Peroxidacion lipidica; Peroxydation des lipides; Propriete organoleptique; Sechage; Oxygene; Jamon
Language
Spanish; Castilian
Note
4 tablas; 10 ref.
ISBN
84-930010-5-8
Translated Title
English.
[Effect of oxygen content reducing of drying atmosphere in sensorial characteristics of cured ham]. [Spanish]
Type
Journal Article; Conference
Conference
2. Symposium Internacional del Jamon Curado. Barcelona (Espana). 9 Mar 2000.
Corporate Author
Institut de Recerca i Tecnologia Agroalimentaries, Monells (Espana). Centre de Tecnologia de la Carn
2012-11-15
AGRIS AP
Data Provider
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