Normal view MARC view ISBD view

Changes in proteins during Teruel dry-cured ham processing.

Larrea, V

Changes in proteins during Teruel dry-cured ham processing. [electronic resource] - Meat science Nov 2006 - 586-93 p. digital

Publication Type: Journal Article

ISSN: 0309-1740

Standard No.: 10.1016/j.meatsci.2006.05.009 doi

Print
Cite
Add to your cart (remove)
Save record
BIBTEX Dublin Core MARCXML MARC (non-Unicode/MARC-8) MARC (Unicode/UTF-8) MARC (Unicode/UTF-8, Standard) MODS (XML) RIS ISBD
More searches

Search for this title in:
Other Libraries (WorldCat) Other Databases (Google Scholar) Online Stores (Bookfinder.com) Open Library (openlibrary.org)