Back to Search Start Over

Métodos de ablandamiento de la carne y su efecto sobre la textura.

Authors :
Pérez-Chabela, María de Lourdes
Totosaus, Alfonso
Source :
Nacameh; 2022, Vol. 16 Issue 2, p61-75, 15p
Publication Year :
2022

Abstract

<i>Copyright of Nacameh is the property of Universidad Autonoma Metropolitana Unidad Iztapalapa 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.)

Details

Language :
Spanish
ISSN :
20070373
Volume :
16
Issue :
2
Database :
Complementary Index
Journal :
Nacameh
Publication Type :
Academic Journal
Accession number :
162186951
Full Text :
https://doi.org/10.24275/uam/izt/dcbs/nacameh/2022v16n2/Perez