Composition and physicochemical characteristics of restructured beef steaks containing walnuts as affected by cooking method

  1. Serrano, A.
  2. Librelotto, J.
  3. Cofrades, S.
  4. Sánchez-Muniz, F.J.
  5. Jiménez-Colmenero, F.
Revue:
Meat Science

ISSN: 0309-1740

Année de publication: 2007

Volumen: 77

Número: 3

Pages: 304-313

Type: Article

DOI: 10.1016/J.MEATSCI.2007.03.017 GOOGLE SCHOLAR

Objectifs de Développement Durable

La source de données: Scopus