Revista Colombiana de Ciencias Pecuarias (0120-0690)
Influencia del proceso de cocción y temperatura de almacenamiento sobre las características fisicoquímicas, microbiológicas y sensoriales del jamón de cerdo
This tool is under development and it is available in Beta Test version
This tool is under development and it was published with the objective to test the usage and performance. All the indicators are real and they are gradually being loaded. Slowness and out of service problems may occur in this version.