5 results on '"Pérez-Palacios, Trinidad"'
Search Results
2. Effect of added phosphate and type of cooking method on physico-chemical and sensory features of cooked lamb loins
3. Influence of pre-cure freezing of Iberian ham on proteolytic changes throughout the ripening process
4. Muscle individual phospholipid classes throughout the processing of dry-cured ham: Influence of pre-cure freezing
5. Subcutaneous and intramuscular lipid traits as tools for classifying Iberian pigs as a function of their feeding background
Catalog
Books, media, physical & digital resources
Discovery Service for Jio Institute Digital Library
For full access to our library's resources, please sign in.