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Nuove tecniche per il prosciutto cotto [trattamento termico - legislazione - Italia].

1996

Troiani C.

AGROVOC Keywords
calidad cap changement technologique hams heat treatment innovation italia italie italy jambon legislation plastics polifosfatos polyphosphate polyphosphates quality technological changes traitement thermique vacuum packaging
Bibliographic information
Largo Consumo
Volume 16 ISSN 1121-1385
Pagination
v.62-63(2)
Other Subjects
Cambio tecnologico; Emballage sous vide; Plasticos; Politica agricola comun ce; Politique agricole commune ce; Legislacion; Qualite; Embalaje en vacio; Innovacion; Matiere plastique; Tratamiento termico; Jamon
Language
Italian
Translated Title
English. [New techniques for cooked ham [heat treatment - legislation - Italy]]. [Italian]
Type
Journal Article; Legislation
Source
Largo-Consumo (Italy). (Feb 1996). v. 16(2) p. 62-63.
Corporate Author
General Directorate of Protection and Control, Ankara (Turkey).
2012-11-15
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