Please use this identifier to cite or link to this item:
https://hdl.handle.net/10216/74392| Author(s): | Gaston Ignacio Pancrazio |
| Title: | Cooked ham: effect of spent saccharomyces yeast extract addition in the technological process and evaluation of global quality. |
| Issue Date: | 2014-06-09 |
| Subject: | Ciências da saúde Health sciences |
| Scientific areas: | Ciências médicas e da saúde::Ciências da saúde Medical and Health sciences::Health sciences |
| DOI: | 10.34626/ne96-qp25 |
| URI: | https://hdl.handle.net/10216/74392 |
| Document Type: | Tese |
| Rights: | openAccess |
| License: | https://creativecommons.org/licenses/by-nc/4.0/ |
| Appears in Collections: | FCNAUP - Tese |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 31156.pdf | Cooked ham: effect of spent saccharomyces yeast extract addition in the technological process and evaluation of global quality. | 2.13 MB | Adobe PDF |  View/Open |
This item is licensed under a Creative Commons License
