"Mejoramiento y preservación de color en productos cárnicos curados mediante el control de factores extrínsecos [Improvement and preservation of color in cured meat products by control of extrinsic factors]" by Rodrigo Tarté, Ph.D.

Popular Press

Mejoramiento y preservación de color en productos cárnicos curados mediante el control de factores extrínsecos [Improvement and preservation of color in cured meat products by control of extrinsic factors]

CarneTec (2018)

Rodrigo Tarté, Ph.D., Iowa State University

Download

Disciplines

Agriculture,
Animal Sciences,
Meat Science and
Food Science

Publication Date

July, 2018

Citation Information

Rodrigo Tarté. "Mejoramiento y preservación de color en productos cárnicos curados mediante el control de factores extrínsecos [Improvement and preservation of color in cured meat products by control of extrinsic factors]" CarneTec Vol. 25 Iss. 3 (2018) p. 42 - 47
Available at: http://works.bepress.com/rodrigo_tarte/39/