Mostrando 2 resultados de: 2
Filtros aplicados
Publisher
Journal of Culinary Science and Technology(1)
Mediterranean Foods: Composition and Processing(1)
Área temáticas
Tecnología alimentaria(1)
Área de conocimiento
Ciencia de los alimentos(1)
Origen
scopus(2)
Molecular Gastronomy in Spain
ArticleAbstract: Beyond the overwhelming international success of Ferrán Adria, Spain has been one of the countries wPalabras claves:chefs, Education, Molecular gastronomy, RESEARCH, spain, TECHNOLOGYAutores:Arboleya J.C., Fiszman S., Garrido M.D., Laguarda S., Martínez‐monzó J., P. García-Segovia, Palacios V., Ruiz J., Vercet A.Fuentes:scopusSpanish dry-cured hams and fermented sausages
Book PartAbstract: Production of dry-cured meat products in the Mediterranean can be traced back to several centuries bPalabras claves:Autores:Martínez‐monzó J., P. García-Segovia, Pagán-Moreno M.J., Ruiz J.Fuentes:scopus