Magnetic resonance imaging, rheological properties, and physicochemical characteristics of meat systems with fibrinogen and thrombin

  1. Herrero, A.M.
  2. Cambero, M.I.
  3. Ordóñez, J.A.
  4. Castejón, D.
  5. Romero De Avila, M.D.
  6. De La Hoz, L.
Aldizkaria:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561

Argitalpen urtea: 2007

Alea: 55

Zenbakia: 23

Orrialdeak: 9357-9364

Mota: Artikulua

DOI: 10.1021/JF072132I GOOGLE SCHOLAR
Datuen iturria: Scopus