Publicación: FAT ACT AS RESERVOIR FOR VOLATILE COMPOUNDS. EFFECT OF THE COOKING ON THE DEVELOPMENT OF VOLATILE COMPOUNDS IN "LONGANIZA" SAUSAGE FROM CHILLÁN, CHILE
dc.creator | MIGUEL CLAUDIO FRIZ CARRILLO | |
dc.creator | MARÍA PÍA GIANELLI BARRA | |
dc.date | 2009 | |
dc.date.accessioned | 2025-01-10T14:39:58Z | |
dc.date.available | 2025-01-10T14:39:58Z | |
dc.date.issued | 2009 | |
dc.format | application/pdf | |
dc.identifier.issn | 0015-363X | |
dc.identifier.uri | https://repositorio.ubiobio.cl/handle/123456789/8429 | |
dc.language | spa | |
dc.publisher | FLEISCHWIRTSCHAFT | |
dc.rights | PUBLICADA | |
dc.title | FAT ACT AS RESERVOIR FOR VOLATILE COMPOUNDS. EFFECT OF THE COOKING ON THE DEVELOPMENT OF VOLATILE COMPOUNDS IN "LONGANIZA" SAUSAGE FROM CHILLÁN, CHILE | |
dc.type | ARTÍCULO | |
dspace.entity.type | Publication | |
ubb.Estado | PUBLICADA | |
ubb.Otra Reparticion | DEPARTAMENTO DE CIENCIAS DE LA EDUCACION | |
ubb.Otra Reparticion | DEPARTAMENTO DE INGENIERIA EN ALIMENTOS | |
ubb.Sede | CHILLÁN | |
ubb.Sede | CHILLÁN |