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PRETRATAMIENTO CON CAMPO MAGNÉTICO EN LA FERMENTACIÓN DE EMULSIONES DE CARNE DE CERDO.
- Source :
- @limentech: Ciencia y Tecnología Alimentaria; 2023, Vol. 21 Issue 1, p69-90, 22p
- Publication Year :
- 2023
-
Abstract
- <i>Copyright of @limentech: Ciencia y Tecnología Alimentaria is the property of Journal @limentech, University of Pamplona and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
- Subjects :
- COLIFORMS
EMULSIONS
LACTOBACILLUS
HUMIDITY
CONSUMERS
Subjects
Details
- Language :
- Spanish
- ISSN :
- 16927125
- Volume :
- 21
- Issue :
- 1
- Database :
- Complementary Index
- Journal :
- @limentech: Ciencia y Tecnología Alimentaria
- Publication Type :
- Academic Journal
- Accession number :
- 164070427
- Full Text :
- https://doi.org/10.24054/limentech.v21i1.2367