Modelling the yield and texture of comminuted pork products using color and temperature. Effect of fat/lean ratio and starch

  1. Bañón, S.
  2. Díaz, P.
  3. Nieto, G.
  4. Castillo, M.
  5. Álvarez, D.
Revue:
Meat Science

ISSN: 0309-1740

Année de publication: 2008

Volumen: 80

Número: 3

Pages: 649-655

Type: Article

DOI: 10.1016/J.MEATSCI.2008.03.001 GOOGLE SCHOLAR
La source de données: Scopus