Smoked Food

dc.contributor.author	Ledesma Santiso, Estefanía
dc.contributor.author	Rendueles de la Vega, Manuel
dc.contributor.author	Díaz Fernández, José Mario
dc.date.accessioned	2017-05-02T07:37:31Z
dc.date.available	2017-05-02T07:37:31Z
dc.date.issued	2016
dc.identifier.uri	http://hdl.handle.net/10651/42273
dc.format.extent	p. 201-243
dc.language.iso	eng
dc.relation.ispartof	Current Developments in Biotechnology and Bioengineering: Food and Beverages Industry
dc.rights	©,
dc.source	Scopus
dc.source.uri	https://www.scopus.com/inward/record.uri?eid=2-s2.0-85012113391&doi=10.1016%2fB978-0-444-63666-9.00008-X&partnerID=40&md5=2b31992bcd9a89087bacf578b0d9c274
dc.title	Smoked Food
dc.type	book part	spa
dc.identifier.doi	10.1016/B978-0-444-63666-9.00008-X
dc.relation.publisherversion	http://dx.doi.org/10.1016/B978-0-444-63666-9.00008-X

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