A MODERN DRY-SALTING PROCESS FOR WILTSHIRE BACON
- Author
- TAYLOR AA; SHAW BG; JOLLEY PD
A.R.C. MEAT RES. INST./LANGFORD BRISTOL BS18 7DY/GBR - Source
- J. FOOD TECHNOL.; GBR; DA. 1980; VOL. 15; NO 3; PP. 301-309; BIBL. 4 REF.
- Document type
- Article
- Language
- English
- Keyword (fr)
- JAMBON TECHNOLOGIE PRODUIT CHARCUTERIE PRODUIT CARNE SAUMURAGE TECHNOLOGIE ALIMENTAIRE
- Keyword (en)
- HAM TECHNOLOGY PORK PRODUCT MEAT PRODUCT PICKLING FOOD SCIENCES
- Keyword (es)
- TECNOLOGIA
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- PASCAL8110033393
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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