Stagionatura dei prosciutti in funzione dell' epoca d' inizio, del peso, dell' adiposita e del colore. Caratteristiche fisiche delle carni e contenuto in cloruri.
1988
Fabbri R. | Rosi M.A. | Bergonzini E. | Antolini G. | Gligli S. | Borghese A.
AGROVOC Keywords
Bibliographic information
Pagination
v.79-93(1)
Other Subjects
Jamon; Sechage naturel; Cloruro de sodio; Cloruro de potasio
Language
Italian
Note
6 tables; 13 ref. Summaries (En, It).
Translated Title
English.
[Seasoning of raw hams according to initial season, fatness, weight and colour. Physical characteristics of the meat and chloride content]. [Italian]
Type
Journal Article; Journal Part; Data; Summary
Source
Annali-dell'Istituto-Sperimentale-per-la-Zootecnia,-Roma (Italy). (1988). v. 21(1) p. 79-93.
Corporate Author
Istituto Sperimentale per la Zootecnia, Rome (Italy)
Learning Seed Company, Kildeer, Ill. (USA).
2012-11-15
AGRIS AP
Data Provider
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