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Análisis estructural de la carne de jamón durante el proceso de cocción y temperatura de almacenamiento

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dc.contributor.authorGonzález, Maríaspa
dc.contributor.authorSuárez, Héctorspa
dc.contributor.authorMartínez, Olgaspa
dc.date.accessioned2009-09-01 00:00:00
dc.date.accessioned2022-07-01T20:59:09Z
dc.date.available2009-09-01 00:00:00
dc.date.available2022-07-01T20:59:09Z
dc.date.issued2009-09-01
dc.format.mimetypeapplication/pdfspa
dc.identifier.doi10.21897/rmvz.340
dc.identifier.eissn1909-0544
dc.identifier.issn0122-0268
dc.identifier.urihttps://repositorio.unicordoba.edu.co/handle/ucordoba/5561
dc.identifier.urlhttps://doi.org/10.21897/rmvz.340
dc.language.isospaspa
dc.publisherUniversidad de Córdobaspa
dc.relation.bitstreamhttps://revistamvz.unicordoba.edu.co/article/download/340/408
dc.relation.citationeditionNúm. 3 , Año 2009 : Revista MVZ Córdoba Volumen 14(3) Septiembre-Diciembre 2009spa
dc.relation.citationissue3spa
dc.relation.citationvolume14spa
dc.relation.ispartofjournalRevista MVZ Córdobaspa
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dc.rights.urihttps://creativecommons.org/licenses/by-nc-sa/4.0/spa
dc.sourcehttps://revistamvz.unicordoba.edu.co/article/view/340spa
dc.subjectHamspa
dc.subjecttexturaspa
dc.subjectcollagenspa
dc.titleAnálisis estructural de la carne de jamón durante el proceso de cocción y temperatura de almacenamientospa
dc.title.translatedAnálisis estructural de la carne de jamón durante el proceso de cocción y temperatura de almacenamientoeng
dc.typeArtículo de revistaspa
dc.typeJournal articleeng
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