MODIFICATIONS OF THE NITROGEN FRACTION IN THE WHITE PORK HAM DURING THE CURING PROCESS

被引：0
|
作者：
ASTIASARAN, I
SANCHEZMONGE, JM
VILLANUEVA, R
BELLO, J
机构：
来源：
REVISTA DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS | 1989年 / 29卷 / 01期
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暂无
中图分类号：
S3 [农学（农艺学）];
学科分类号：
0901 ;
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页码：99 / 106
页数：8
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