STUDY OF PROCESS PARAMETERS FOR PORK MEAT NATURAL CURING

FAYD CRISTINA F. M. COUTINHO; LUCIANA BASSO DA FONSECA; CINTHIA BITTENCOURT SPRICIGO

XVI World Congress of Food Science and Technology - IUFoST

ISSN: 2304-7992

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STUDY OF PROCESS PARAMETERS FOR PORK MEAT NATURAL CURING

FAYD CRISTINA F. M. COUTINHO ; LUCIANA BASSO DA FONSECA ; CINTHIA BITTENCOURT SPRICIGO

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FAYD CRISTINA F. M. COUTINHO; LUCIANA BASSO DA FONSECA; CINTHIA BITTENCOURT SPRICIGO. STUDY OF PROCESS PARAMETERS FOR PORK MEAT NATURAL CURING. In: XVI WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY - IUFOST, 2012, . Anais eletrônicos..., Galoá, 2012. Disponível em: <https://proceedings.science/iufost/papers/study-of-process-parameters-for-pork-meat-natural-curing?lang=en>. Acesso em: 03 Out. 2026. Copy citation

FAYD CRISTINA F. M. COUTINHO, 2022, STUDY OF PROCESS PARAMETERS FOR PORK MEAT NATURAL CURING. In: XVI World Congress of Food Science and Technology - IUFoST. Campinas : Galoá. 2012. Available from: <https://proceedings.science/iufost/papers/study-of-process-parameters-for-pork-meat-natural-curing?lang=en>. Copy citation

FAYD CRISTINA F. M. COUTINHO. (2022, May). STUDY OF PROCESS PARAMETERS FOR PORK MEAT NATURAL CURING. Paper presented at the XVI World Congress of Food Science and Technology - IUFoST. Copy citation

FAYD CRISTINA F. M. COUTINHO, STUDY OF PROCESS PARAMETERS FOR PORK MEAT NATURAL CURING. In: XVI World Congress of Food Science and Technology - IUFoST; ... Campinas : Galoá; 2012. Available from: https://proceedings.science/iufost/papers/study-of-process-parameters-for-pork-meat-natural-curing?lang=en Copy citation

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