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Effect of different temperature-time combinations on physicochemical, microbiological, textural and structural features of sous-vide cooked lamb loins. / Roldan, Mar; Antequera, Teresa; Martin, Alberto; Isabel Mayoral, Ana; Ruiz Carrascal, Jorge.
I:
Meat Science, Bind 93, Nr. 3, 2013, s. 572-578.
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Harvard
Roldan, M, Antequera, T, Martin, A, Isabel Mayoral, A
& Ruiz Carrascal, J 2013, '
Effect of different temperature-time combinations on physicochemical, microbiological, textural and structural features of sous-vide cooked lamb loins',
Meat Science, bind 93, nr. 3, s. 572-578.
https://doi.org/10.1016/j.meatsci.2012.11.014APA
Roldan, M., Antequera, T., Martin, A., Isabel Mayoral, A.
, & Ruiz Carrascal, J. (2013).
Effect of different temperature-time combinations on physicochemical, microbiological, textural and structural features of sous-vide cooked lamb loins.
Meat Science,
93(3), 572-578.
https://doi.org/10.1016/j.meatsci.2012.11.014Vancouver
Roldan M, Antequera T, Martin A, Isabel Mayoral A
, Ruiz Carrascal J.
Effect of different temperature-time combinations on physicochemical, microbiological, textural and structural features of sous-vide cooked lamb loins.
Meat Science. 2013;93(3):572-578.
https://doi.org/10.1016/j.meatsci.2012.11.014Author
Roldan, Mar ; Antequera, Teresa ; Martin, Alberto ; Isabel Mayoral, Ana ; Ruiz Carrascal, Jorge. / Effect of different temperature-time combinations on physicochemical, microbiological, textural and structural features of sous-vide cooked lamb loins. I: Meat Science. 2013 ; Bind 93, Nr. 3. s. 572-578.
Bibtex
@article{bcce7b66c0814fb18616e0e12fe74bdf,
title = "Effect of different temperature-time combinations on physicochemical, microbiological, textural and structural features of sous-vide cooked lamb loins",
author = "Mar Roldan and Teresa Antequera and Alberto Martin and {Isabel Mayoral}, Ana and {Ruiz Carrascal}, Jorge",
year = "2013",
doi = "10.1016/j.meatsci.2012.11.014",
language = "English",
volume = "93",
pages = "572--578",
journal = "Meat Science",
issn = "0309-1740",
publisher = "Elsevier",
number = "3",
}
RIS
TY - JOUR
T1 - Effect of different temperature-time combinations on physicochemical, microbiological, textural and structural features of sous-vide cooked lamb loins
AU - Roldan, Mar
AU - Antequera, Teresa
AU - Martin, Alberto
AU - Isabel Mayoral, Ana
AU - Ruiz Carrascal, Jorge
PY - 2013
Y1 - 2013
U2 - 10.1016/j.meatsci.2012.11.014
DO - 10.1016/j.meatsci.2012.11.014
M3 - Journal article
C2 - 23273466
VL - 93
SP - 572
EP - 578
JO - Meat Science
JF - Meat Science
SN - 0309-1740
IS - 3
ER -
