Skip to content
  • Log in
CKAN
  • Datasets
  • Organizations
  • Groups
  • About
  1. Home
  2. Organizations
  3. test_moissonnage_selune
  4. Analysis of mass transfer...

Analysis of mass transfer and adhesion between muscles during the processing of cooked ham slightly salted. Effect of the heat treatment and modeling of the cooking loss

Followers
0

Organization

test_moissonnage_selune

test_moissonnage_selune

There is no description for this organization

Social

  • Twitter
  • Facebook

License

https://about.hal.science/hal-authorisation-v1/, info:eu-repo/semantics/OpenAccess

  • Dataset
  • Groups
  • Activity Stream

Groups

There are no groups associated with this dataset

  • About CKAN
  • CKAN API
  • CKAN Association
  • Open Data

Powered by CKAN