Anualidad
Event
Entity
Process
Conference
Occurrent
Effect of surface addition of sorbate on dry-cured sausages lpolysis
INTERNATIONAL CONFERENCE ON FOOD INNOVATION (FOOD INNOVA 2010)
Effect of tiger nut (Cyperus esculentus) fibre addition on sobrasada (Spanisn dry fermentes sausages) color properties and quality
Chemical, physico-chemical and functional properties of pomegranate (punica granatum L.) bagasse powder co-product
RDF description of INTERNATIONAL CONFERENCE ON FOOD INNOVATION (FOOD INNOVA 2010) - http://research.umh.es/vivo/pub/congreso/81681