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DURABILIDAD DE PRODUCTOS CÁRNICOS EMBUTIDOS COCIDOS.

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Bibliographic Details
Title: DURABILIDAD DE PRODUCTOS CÁRNICOS EMBUTIDOS COCIDOS.
Alternate Title: Durability of cooked sausage meat products.
Authors: Ramos, Magdalena1 marlen@iiia.edu.cu, Santos, Ramón1, Beldarraín, Tatiana1, Rodríguez, Frank1, Pérez, Jennis1
Source: Ciencia y Tecnología de los Alimentos. sep-dic2021, Vol. 31 Issue 3, p1-8. 8p.
Database: Academic Search Ultimate
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PubType: Academic Journal
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  Data: Durability of cooked sausage meat products.
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  Data: <searchLink fieldCode="AR" term="%22Ramos%2C+Magdalena%22">Ramos, Magdalena</searchLink><relatesTo>1</relatesTo><i> marlen@iiia.edu.cu</i><br /><searchLink fieldCode="AR" term="%22Santos%2C+Ramón%22">Santos, Ramón</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Beldarraín%2C+Tatiana%22">Beldarraín, Tatiana</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Rodríguez%2C+Frank%22">Rodríguez, Frank</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Pérez%2C+Jennis%22">Pérez, Jennis</searchLink><relatesTo>1</relatesTo>
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  Data: <searchLink fieldCode="JN" term="%22Ciencia+y+Tecnología+de+los+Alimentos%22">Ciencia y Tecnología de los Alimentos</searchLink>. sep-dic2021, Vol. 31 Issue 3, p1-8. 8p.
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=asn&AN=154852552
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      – Code: spa
        Text: Spanish
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            NameFull: Santos, Ramón
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            NameFull: Beldarraín, Tatiana
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            NameFull: Rodríguez, Frank
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              M: 09
              Text: sep-dic2021
              Type: published
              Y: 2021
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              Value: 31
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