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.
Revue:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561

Année de publication: 2007

Volumen: 55

Número: 23

Pages: 9357-9364

Type: Article

DOI: 10.1021/JF072132I GOOGLE SCHOLAR
La source de données: Scopus