Standard
Physico-chemical, textural and structural characteristics of sous-vide cooked pork cheeks as affected by vacuum, cooking temperature, and cooking time. / Sanchez del Pulgar, Jose; Gazquez, Antonio; Ruiz Carrascal, Jorge.
In:
Meat Science, Vol. 90, No. 3, 2012, p. 828-835.
Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Sanchez del Pulgar, J, Gazquez, A
& Ruiz Carrascal, J 2012, '
Physico-chemical, textural and structural characteristics of sous-vide cooked pork cheeks as affected by vacuum, cooking temperature, and cooking time',
Meat Science, vol. 90, no. 3, pp. 828-835.
https://doi.org/10.1016/j.meatsci.2011.11.024APA
Sanchez del Pulgar, J., Gazquez, A.
, & Ruiz Carrascal, J. (2012).
Physico-chemical, textural and structural characteristics of sous-vide cooked pork cheeks as affected by vacuum, cooking temperature, and cooking time.
Meat Science,
90(3), 828-835.
https://doi.org/10.1016/j.meatsci.2011.11.024Vancouver
Sanchez del Pulgar J, Gazquez A
, Ruiz Carrascal J.
Physico-chemical, textural and structural characteristics of sous-vide cooked pork cheeks as affected by vacuum, cooking temperature, and cooking time.
Meat Science. 2012;90(3):828-835.
https://doi.org/10.1016/j.meatsci.2011.11.024Author
Sanchez del Pulgar, Jose ; Gazquez, Antonio ; Ruiz Carrascal, Jorge. / Physico-chemical, textural and structural characteristics of sous-vide cooked pork cheeks as affected by vacuum, cooking temperature, and cooking time. In: Meat Science. 2012 ; Vol. 90, No. 3. pp. 828-835.
Bibtex
@article{3d1931a28d934194bd386fe9de6d1a35,
title = "Physico-chemical, textural and structural characteristics of sous-vide cooked pork cheeks as affected by vacuum, cooking temperature, and cooking time",
author = "{Sanchez del Pulgar}, Jose and Antonio Gazquez and {Ruiz Carrascal}, Jorge",
year = "2012",
doi = "10.1016/j.meatsci.2011.11.024",
language = "English",
volume = "90",
pages = "828--835",
journal = "Meat Science",
issn = "0309-1740",
publisher = "Elsevier",
number = "3",
}
RIS
TY - JOUR
T1 - Physico-chemical, textural and structural characteristics of sous-vide cooked pork cheeks as affected by vacuum, cooking temperature, and cooking time
AU - Sanchez del Pulgar, Jose
AU - Gazquez, Antonio
AU - Ruiz Carrascal, Jorge
PY - 2012
Y1 - 2012
U2 - 10.1016/j.meatsci.2011.11.024
DO - 10.1016/j.meatsci.2011.11.024
M3 - Journal article
C2 - 22154568
VL - 90
SP - 828
EP - 835
JO - Meat Science
JF - Meat Science
SN - 0309-1740
IS - 3
ER -
