[Reduction of the content of sodium chloride in the meats. A recourse to collagen hydrolisates]
1990
Hofmann, K. | Marggrander, K.
AGROVOC关键词
书目信息
页码
pp. 251-252
其它主题
Colagenos/ tecnologia de los alimentos; Salazon; Collagene/ technologie alimentaire; Contenuto sostanze minerali; Cloruro sodico; Prodotti carnei; Collagene/ tecnologia alimentare; Teneur en elements mineraux; Collagen/ food technology; Produit carne
语言
意大利语
注释
Reprinted from: Fleischwirtschaft (1989) (no.69) p. 23-28
1991-08-15
AGRIS AP
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