Processing dry-cured ham as formed meat product using different binding systems
4th International Summer School, Raw fermented sausages & Dry-cured meat products. Kulmbach, Germany. 2014
Erscheinungsjahr: 2014
Publikationstyp: Diverses (Konferenzbeitrag)
Sprache: Deutsch
Klassifikation
DDC Sachgruppe:
Allgemeines, Wissenschaft
