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Nuevas contribuciones tecnológicas al estudio de la salsa garum a partir del análisis químico de restos ictiológicos de la ‘Tienda del Garum’ de Pompeya (I.12.8)

  • Álvaro Rodríguez-Alcántara
    Dpt. of Chemical Engineering and Food Technology. Faculty of Sciences-uca alvaro.rodriguezalcantara[at]uca.es
  • Ana M. Roldán-Gómez
    Dpt. of Chemical Engineering and Food Technology. Faculty of Sciences-uca
  • Darío Bernal-Casasola
    Dpt. of History, Geography and Philosophy. Faculty of Philosophy and Letters-uca
  • Enrique García-Vargas
    Dpt. of Prehistory and Archaeology. Faculty of Geography and History-us
  • Víctor M. Palacios-Macías
    Dpt. of Chemical Engineering and Food Technology. Faculty of Sciences-uca
https://doi.org/10.14201/zephyrus201882149163
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