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1 Ergebnisse
1
¿Qué parámetros definen la calidad sensorial u organoléptic..:
Prieto, Nuria
;
Rodríguez, Ana Belén
;
Fernández, Ana María
Lo que usted debe saber sobre la carne de vacuno. Cartilla de Divulgación nº 23, p.: 38-45 (2007). , 2007
Link:
http://hdl.handle.net/10261/25120
RT Journal T1 <Title>¿Qué parámetros definen la calidad sensorial u organoléptica de la carne?</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftcsic:oai:digital.csic.es:10261_25120&Exemplar=1&LAN=DE A1 Prieto, Nuria A1 Rodríguez, Ana Belén A1 Fernández, Ana María PB Caja España YR 2007 JF Lo que usted debe saber sobre la carne de vacuno. Cartilla de Divulgación nº 23, p.: 38-45 (2007) LK http://hdl.handle.net/10261/25120 DO http://hdl.handle.net/10261/25120 SF ELIB - SuUB Bremen
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