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Stabilization by chilling of sobrasada from Chato Murciano pigmeat manufactured without preservatives

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dc.contributor.authorMartínez, Pedro José
dc.contributor.authorGarrido Fernández, María Dolores
dc.contributor.authorBañón Arias, Sancho José
dc.contributor.otherFacultad de Veterinariaen_EN
dc.date.accessioned2009-06-11T16:29:29Z
dc.date.available2009-06-11T16:29:29Z
dc.date.issued2008
dc.formatapplication/pdfes
dc.format.extentp. 73-83en_EN
dc.identifier.issn0213-5434
dc.identifier.urihttp://hdl.handle.net/10201/4546
dc.languageengen_EN
dc.publisherMurcia, Universidad de Murcia, Servicio de Publicacionesen_EN
dc.relation.ispartofAnales de veterinaria de Murcia, vol. 24, 2008en_EN
dc.rightsinfo:eu-repo/semantics/openAccesses
dc.subjectSobrasadaen_EN
dc.subjectRefrigeraciónen_EN
dc.subjectPimentónen_EN
dc.subject.otherCDU::5 - Ciencias puras y naturales::54 - Químicaen_EN
dc.titleStabilization by chilling of sobrasada from Chato Murciano pigmeat manufactured without preservativesen_EN
dc.title.alternativeEstabilización mediante refrigeración de la sobrasada de cerdo Chato Murciano elaborada sin conservantesen_EN
dc.typeinfo:eu-repo/semantics/articleen_EN
dspace.entity.typePublicationes
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Anales de veterinaria de Murcia Vol. 24 (2008)