National Funds
Project AGL2001-3007
Influencia del tratamiento culinario en la calidad nutricional y sensorial de una salazón cárnica: lacón gallego. Desarrollo de un producto cocinado listo para consumir
date_range
Duration: from 28 December 2001 to 27 December 2004
(36 months)
Finished
With a Public character. It has been granted under a regime of Competitive.
