Please use this identifier to cite or link to this item: http://hdl.handle.net/10201/603

Title: Relación entre los parámetros sensoriales, físicoquímicos e instrumentales en el jamón cocido
Other Titles: Relationship between sensory, physico-chemicals and instrumental characteristics in cooked ham
Issue Date: 2006
Publisher: Murcia: Universidad de Murcia, Servicio de Publicaciones
ISSN: 0213-5434
Related subjects: CDU::6 - Ciencias aplicadas::61 - Medicina::614 - Higiene y salud pública. Contaminación. Prevención de accidentes. Enfermería
Keywords: Jamón cocido
Análisis sensorial
Primary author: Frontela Saseta, María del Carmen
López, G.
Ros Berruezo, Gaspar Francisco
Martínez Gracia, Carmen
Faculty / Departments / Services: Facultad de Veterinaria
Published in: Anales de veterinaria Murcia, vol 22,2006
URI: http://hdl.handle.net/10201/603
Document type: info:eu-repo/semantics/article
Number of pages / Extensions: p.67-78
Rights: info:eu-repo/semantics/openAccess
Appears in Collections:Vol. 22 (2006)

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