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1.
Reduction in the Brining Time in Parmigiano Reggiano Cheese Production Minimally Affects Proteolysis, with No Effect on Sensory Properties.
Foods
; 10(4)2021 Apr 03.
Artículo
en Inglés
| MEDLINE | ID: mdl-33916822
2.
Pre-Slaughter Sources of Fresh Meat Quality Variation: The Case of Heavy Pigs Intended for Protected Designation of Origin Products.
Animals (Basel)
; 10(12)2020 Dec 14.
Artículo
en Inglés
| MEDLINE | ID: mdl-33327382
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