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Refinado por: assunto: Cured Meats remover data de publicação: Antes de1998 remover
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Time-related changes in volatile compounds of lean tissue during processing of French dry-cured ham
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Artigo
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Time-related changes in volatile compounds of lean tissue during processing of French dry-cured ham

Buscailhon, S ; Berdague, J.L ; Monin, G

Journal of the science of food and agriculture, 1993, Vol.63 (1), p.69-75 [Periódico revisado por pares]

London: John Wiley & Sons, Ltd

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2
Fungi as an occupational health hazard in seasoned-food-industry workers
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Artigo
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Fungi as an occupational health hazard in seasoned-food-industry workers

Palmas, F ; Meloni, V

Environmental monitoring and assessment, 1997-12, Vol.48 (3), p.273-284 [Periódico revisado por pares]

Dordrect: Springer

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