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El jamon curado: Aspectos tecnicos.

1988

Arnau J. | Hugas M. | Monfort J.M. (eds.)

AGROVOC Keywords
agent de conservation almacenamiento analyse microbiologique analyse organoleptique bacteriose bacterioses bacteriosis brines degradation deterioro hams jambon microbiological analysis organoleptic analysis organoleptic properties parasite parasites plagas de productos almacenados preservadores preservatives salmuera saumure stockage storage stored products pests tirosina tyrosine
Bibliographic information
Other Subjects
Analisis microbiologico; Ravageur des denrees entreposees; Propiedades organolepticas; Analisis organoleptico; Jamon; Propriete organoleptique; Parasitos
Language
Spanish; Castilian
Note
Ills., numerical data; Bibliography p. 343-352.
ISBN
84-404-1575-3
Translated Title
English. [Cured ham: Technical aspects]. [Spanish]
Type
Monograph; Data
Corporate Author
Generalitat de Catalunya, Girona (Spain). Institut Catala de la Carn
Institut de Recerca i Tecnologia Agroalimentaries, Barcelona (Spain).
2012-11-15
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