Textural and viscoelastic properties of pork frankfurters containing canola-olive oils, rice bran, and walnut

  1. Álvarez, D.
  2. Xiong, Y.L.
  3. Castillo, M.
  4. Payne, F.A.
  5. Garrido, M.D.
Aldizkaria:
Meat Science

ISSN: 0309-1740

Argitalpen urtea: 2012

Alea: 92

Zenbakia: 1

Orrialdeak: 8-15

Mota: Artikulua

DOI: 10.1016/J.MEATSCI.2012.03.012 GOOGLE SCHOLAR
Datuen iturria: Scopus