Reduction of drying time of pepperoni by vacuum-drying
Guardado en:
| Publicado en: | Journal of Food Science |
|---|---|
| Autor principal: | |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | Journal of Food Science v. 61, no. 1 (1996), p. 142-144 |
| Materias: | |
| Publicación relacionada: | Contenido en:
Journal of Food Science |
| LEADER | 00732cab#a22002654c#4500 | ||
|---|---|---|---|
| 001 | OAGANASID075971 | ||
| 003 | OAG | ||
| 008 | 990310s1996 ||| | |||| 0 eng d | ||
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| 092 | # | # | |s HEMEROTECA |
| 100 | 1 | # | |a Chin, K. B. |
| 245 | 1 | 0 | |a Reduction of drying time of pepperoni by vacuum-drying |
| 336 | # | # | |a texto |b txt |2 rdacontent |
| 337 | # | # | |a no mediado |b n |2 rdamedia |
| 338 | # | # | |a volumen |b nc |2 rdacarrier |
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| 650 | # | 4 | |a Salchicha |
| 650 | # | 4 | |a Capsicum annuum |
| 650 | # | 4 | |a Secado por vacío |
| 650 | # | 4 | |a Textura |
| 650 | # | 4 | |a Alimentos |
| 650 | # | 4 | |a Industria alimentaria |
| 653 | # | # | |a Pimiento |
| 773 | 0 | # | |t Journal of Food Science |g v. 61, no. 1 (1996), p. 142-144 |
| 999 | # | # | |a OLGA |
