Detalles del autor

Barretto, Andrea Carla da Silva, Department of Food Technology and Engineering, Institute of Biosciences, Humanities and Exact Sciences, São Paulo State University (UNESP), Rua Cristóvão Colombo, 2265, 15.054-000, São José do Rio Preto, SP, Brazil, Brasil

  • - Drying Processes - Poster presentation
    Influence of fat level reduction in the drying of Italian salami
    Resumen


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