Variaciones en la difusividad del agua en el magro del jamon curado durante el proceso de secado.
2000
Gou P. | Comaposada J. | Arnau J.
AGROVOC Keywords
Bibliographic information
Other Subjects
Difusion; Tecnicas analiticas; Sechage; Jamon; Humidite relative
Language
Spanish; Castilian
Note
3 graf.; 8 ref.
ISBN
84-930010-5-8
Translated Title
English.
[Variations in the water difussion in cured ham lean during drying process]. [Spanish]
Type
Journal Article; Conference
Conference
2. Symposium Internacional del Jamon Curado. Barcelona (Espana). 9 Mar 2000.
Corporate Author
Institut de Recerca i Tecnologia Agroalimentaries, Monells (Espana). Centre de Tecnologia de la Carn
2012-11-15
AGRIS AP
Data Provider
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