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.
Revista:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561

Ano de publicación: 2007

Volume: 55

Número: 23

Páxinas: 9357-9364

Tipo: Artigo

DOI: 10.1021/JF072132I GOOGLE SCHOLAR
Fonte de datos: Scopus