Evaluation by NIRS technology of curing process of ham with low sodium content

  1. Campos, M.I.
  2. Debán, L.
  3. Antolín, G.
  4. Pardo, R.
Aldizkaria:
Meat Science

ISSN: 0309-1740

Argitalpen urtea: 2020

Alea: 163

Mota: Artikulua

DOI: 10.1016/J.MEATSCI.2020.108075 GOOGLE SCHOLAR

Garapen Iraunkorreko Helburuak