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.creatorMIGUEL CLAUDIO FRIZ CARRILLO
dc.creatorMARÍA PÍA GIANELLI BARRA
dc.date2009
dc.date.accessioned2025-01-10T14:39:58Z
dc.date.available2025-01-10T14:39:58Z
dc.date.issued2009
dc.formatapplication/pdf
dc.identifier.issn0015-363X
dc.identifier.urihttps://repositorio.ubiobio.cl/handle/123456789/8429
dc.languagespa
dc.publisherFLEISCHWIRTSCHAFT
dc.rightsPUBLICADA
dc.titleFAT ACT AS RESERVOIR FOR VOLATILE COMPOUNDS. EFFECT OF THE COOKING ON THE DEVELOPMENT OF VOLATILE COMPOUNDS IN "LONGANIZA" SAUSAGE FROM CHILLÁN, CHILE
dc.typeARTÍCULO
dspace.entity.typePublication
ubb.EstadoPUBLICADA
ubb.Otra ReparticionDEPARTAMENTO DE CIENCIAS DE LA EDUCACION
ubb.Otra ReparticionDEPARTAMENTO DE INGENIERIA EN ALIMENTOS
ubb.SedeCHILLÁN
ubb.SedeCHILLÁN
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