Rheological behaviour of commercial cooked meat products evaluated by tensile test and texture profile analysis (TPA)

  1. Dolores Romero de Ávila, M.
  2. Isabel Cambero, M.
  3. Ordóñez, J.A.
  4. de la Hoz, L.
  5. Herrero, A.M.
Aldizkaria:
Meat Science

ISSN: 0309-1740

Argitalpen urtea: 2014

Alea: 98

Zenbakia: 2

Orrialdeak: 310-315

Mota: Artikulua

DOI: 10.1016/J.MEATSCI.2014.05.003 GOOGLE SCHOLAR
Datuen iturria: Scopus