Reduction of drying time form 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 | 00757cab#a22002774c#4500 | ||
---|---|---|---|
001 | OAGANASID078976 | ||
003 | OAG | ||
008 | 990701s1996 ||| | |||| 0 eng d | ||
040 | # | # | |a OAG |b spa |c OAG |e rda |
041 | 0 | # | |a eng |b eng |
092 | # | # | |s HEMEROTECA |
100 | 1 | # | |a CHIN, K. |
245 | 1 | 0 | |a Reduction of drying time form 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 |
650 | # | 4 | |a Fermentación |
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 Clara |