The colour of cooked cured pork : estimation of the Nitrie oxide-Haem Pigments / H. C. Hornsey
Main Author Hornsey, H. C. Language Inglês. Country Reino Unido. Publication London : [s.n.], 1956 Description p. 534-540 : il. ; 30cm Topical name Carne de porco - Carne curada CDU 664.913| Item type | Current location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
| Monografia | SOO 27501/1 IA | Available |
Fot."J. Sci Food Agric., 1956, vol.7, 534-540
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