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Productos cárnicos. Influencia de la adición de productos y..:
Calvo, Marta
Publisher's version. , 2015
Link:
http://hdl.handle.net/10261/243530
RT Journal T1
Productos cárnicos. Influencia de la adición de productos y subproductos del tomate en sus propiedades fisicoquímicas, sensoriales y nutricionales
UL https://suche.suub.uni-bremen.de/peid=base-ftcsic:oai:digital.csic.es:10261_243530&Exemplar=1&LAN=DE A1 Calvo, Marta PB Estrategias Alimentarias YR 2015 JF Publisher's version LK http://hdl.handle.net/10261/243530 DO http://hdl.handle.net/10261/243530 SF ELIB - SuUB Bremen
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