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.
Revue:
Meat Science

ISSN: 0309-1740

Année de publication: 2012

Volumen: 92

Número: 1

Pages: 8-15

Type: Article

DOI: 10.1016/J.MEATSCI.2012.03.012 GOOGLE SCHOLAR
La source de données: Scopus