Wikidata

(Q58477818)

English

Non-Volatile Components Effects on Quality of "Serrano" Dry-cured Ham as Related to Processing Time

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title
Non-Volatile Components Effects on Quality of "Serrano" Dry-cured Ham as Related to Processing Time (English)
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author name string
MONICA FLORES
series ordinal
1
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M-CONCEPCION ARISTOY
series ordinal
2
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ARTHUR M. SPANIER
series ordinal
3
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FIDEL TOLDRA
series ordinal
4
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publication date
November 1997
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volume
62
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issue
6
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page(s)
1235-1239
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