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.
Revue:
Meat Science

ISSN: 0309-1740

Année de publication: 2014

Volumen: 98

Número: 2

Pages: 310-315

Type: Article

DOI: 10.1016/J.MEATSCI.2014.05.003 GOOGLE SCHOLAR
La source de données: Scopus