Colour stability of cooked ham packed under modified...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2016 / 03 Vol. 66

Colour stability of cooked ham packed under modified atmospheres in polyamide nanocomposite blends

Lloret, Elsa, Picouet, Pierre A., Trbojevich, Raúl, Fernández, Avelina
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
66
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2015.11.012
Date:
March, 2016
File:
PDF, 3.75 MB
english, 2016
Conversion to is in progress
Conversion to is failed