Publications

Development of a mathematical model for the drying process of Spanish cured ham

López Vázquez, R., Ansó Blanco, R., Mandiola Lanao, M, Castro Estay, H.

Agri-food Technology Center Ctic Cita, Spain

Coordination

Daniel de la Puente
CTIC CITA
ddelapuente@cnta.es

Communication

Emma Finnamore
REVOLVE
emma@revolve.media

This project has received funding from the Bio Based Industries Joint Undertaking (JU) under grant agreement No 101023334. The JU receives support from the European Union’s Horizon 2020 research and innovation programme and the Bio Based Industries Consortium.

Home

About

Resources

Press room

Contact

Website by REVOLVE | This website is run on 100% renewable energy | Privacy policy

Publications

Development of a mathematical model for the drying process of Spanish cured ham

López Vázquez, R., Ansó Blanco, R., Mandiola Lanao, M, Castro Estay, H.

Agri-food Technology Center Ctic Cita, Spain

Subscribe to our newsletter