AGRIS - International System for Agricultural Science and Technology

Effect of ham masses and drying-aging time on dry ham properties

1986

Skvarca, M. (Biotehniska fakulteta, Ljubljana (Yugoslavia). Katedra za tehnologijo mesa)


Bibliographic information
Tehnologija mesa (Yugoslavia)
Volume 27 Issue 11 ISSN 0494-9846
Pagination
pp. 332-337
Other Subjects
Rancidite; Yugoslavia/ duracion; Perdida de peso; Yougoslavie/ duree; Qualite; Jamon; Viande sechee; Sechage; Musculos; Propiedades fisico-quimicas; Murissage; Oxidacion; Propriete physicochimique
Language
Serbo-Croatian
Note
1 graph; 4 tables; 12 ref. Summaries (En, Sh)
Type
Conference; Summary
Conference
5. Sastanak prehrambenih tehnologa, biotehnologa i nutricionista Hrvatske, Zagreb (Yugoslavia), 1986

1991-08-15
AGRIS AP
Data Provider
Lookup at Google Scholar
If you notice any incorrect information relating to this record, please contact us at agris@fao.org