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Physico-chemical Characterization of "Bone Taint" in Spanish Dry-cured Hams.
Blanco, Domingo; Ariño, Agustin; Conchello, Pilar; Perez, Consuelo; Yangüela, Javier; Herrera, Antonio.
Afiliación
  • Blanco D; Department of Animal Production & Food Science, Unit of Hygiene, Inspection, Control, and Food Microbiology, Veterinary Faculty, University of Zaragoza, Miguel Servet, 177, #50013 Zaragoza, Spain.
  • Ariño A; Department of Animal Production & Food Science, Unit of Hygiene, Inspection, Control, and Food Microbiology, Veterinary Faculty, University of Zaragoza, Miguel Servet, 177, #50013 Zaragoza, Spain.
  • Conchello P; Department of Animal Production & Food Science, Unit of Hygiene, Inspection, Control, and Food Microbiology, Veterinary Faculty, University of Zaragoza, Miguel Servet, 177, #50013 Zaragoza, Spain.
  • Perez C; Department of Animal Production & Food Science, Unit of Hygiene, Inspection, Control, and Food Microbiology, Veterinary Faculty, University of Zaragoza, Miguel Servet, 177, #50013 Zaragoza, Spain.
  • Yangüela J; Department of Animal Production & Food Science, Unit of Hygiene, Inspection, Control, and Food Microbiology, Veterinary Faculty, University of Zaragoza, Miguel Servet, 177, #50013 Zaragoza, Spain.
  • Herrera A; Department of Animal Production & Food Science, Unit of Hygiene, Inspection, Control, and Food Microbiology, Veterinary Faculty, University of Zaragoza, Miguel Servet, 177, #50013 Zaragoza, Spain.
J Food Prot ; 60(6): 667-672, 1997 Jun.
Article en En | MEDLINE | ID: mdl-31195566
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: J Food Prot Año: 1997 Tipo del documento: Article País de afiliación: España Pais de publicación: Estados Unidos
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: J Food Prot Año: 1997 Tipo del documento: Article País de afiliación: España Pais de publicación: Estados Unidos