Modificaciones de la fraccion nitrogenada en el jamon de cerdo blanco durante el proceso de curacion.
1989
Astiasarau I. | Sanchez Monge J.M. | Villanueva R. | Bello J.
AGROVOC Keywords
Bibliographic information
Pagination
v.99-106(1)
Other Subjects
Nitrogeno no proteico; Salazon; Jamon; Sechage; Proteinas; Azote non proteique; Analisis quimico; Desnaturalizacion
Language
Spanish; Castilian
Note
Numerical tables; 27 ref. Summaries (En, Es).
Translated Title
English.
Modifications of the nitrogen fraction in the white pork ham during the curing process.
Type
Journal Article; Journal Part; Data; Summary
Source
Revista-de-Agroquimica-y-Tecnologia-de-Alimentos (Spain). (Mar 1989). v. 29(1) p. 99-106.
Corporate Author
Navarra Univ., Pamplona (Spain). Facultad de Farmacia
2012-11-15
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Data Provider
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