Diffusion of sodium chloride in pork tissue.

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Detalles Bibliográficos
Autor Corporativo:	Procesamiento de Alimentos
Otros Autores:	Graiver, Natalia G., Pinotti, Adriana, Califano, Alicia N., Zaritzky, Noemí E.
Formato:	Artículo
Lenguaje:	Inglés
Acceso en línea:	http://dx.doi.org/10.1016/j.jfoodeng.2005.08.018
Aporte de:	Registro referencial: Solicitar el recurso aquí Bibliotecas (ING-UNLP) de Universidad Nacional de La Plata

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