Non-Volatile Components Effects on Quality of "Serrano" Dry-cured Ham as Related to Processing Time (Q58477818)
Jump to navigation
Jump to search
No description defined
Language | Label | Description | Also known as |
---|---|---|---|
English | Non-Volatile Components Effects on Quality of "Serrano" Dry-cured Ham as Related to Processing Time |
No description defined |
Statements
Non-Volatile Components Effects on Quality of "Serrano" Dry-cured Ham as Related to Processing Time (English)
0 references
November 1997
0 references
62
0 references
6
0 references
1235-1239
0 references
1 reference
1 reference
1 reference