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Physicochemical and microbiological changes during the refrigerated storage of lamb loins sous-vide cooked at different combinations of time and temperature. / Roldán, Mar; Antequera, Teresa; Hernández, Alejandro; Ruiz Carrascal, Jorge.
In:
Food Science and Technology International, Vol. 21, No. 7, 2015, p. 512-522.
Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Roldán, M, Antequera, T, Hernández, A
& Ruiz Carrascal, J 2015, '
Physicochemical and microbiological changes during the refrigerated storage of lamb loins sous-vide cooked at different combinations of time and temperature',
Food Science and Technology International, vol. 21, no. 7, pp. 512-522.
https://doi.org/10.1177/1082013214552861APA
Roldán, M., Antequera, T., Hernández, A.
, & Ruiz Carrascal, J. (2015).
Physicochemical and microbiological changes during the refrigerated storage of lamb loins sous-vide cooked at different combinations of time and temperature.
Food Science and Technology International,
21(7), 512-522.
https://doi.org/10.1177/1082013214552861Vancouver
Roldán M, Antequera T, Hernández A
, Ruiz Carrascal J.
Physicochemical and microbiological changes during the refrigerated storage of lamb loins sous-vide cooked at different combinations of time and temperature.
Food Science and Technology International. 2015;21(7):512-522.
https://doi.org/10.1177/1082013214552861Author
Roldán, Mar ; Antequera, Teresa ; Hernández, Alejandro ; Ruiz Carrascal, Jorge. / Physicochemical and microbiological changes during the refrigerated storage of lamb loins sous-vide cooked at different combinations of time and temperature. In: Food Science and Technology International. 2015 ; Vol. 21, No. 7. pp. 512-522.
Bibtex
@article{47c3fcc7c9a94b66b5e78385804f4ae0,
title = "Physicochemical and microbiological changes during the refrigerated storage of lamb loins sous-vide cooked at different combinations of time and temperature",
author = "Mar Rold{\'a}n and Teresa Antequera and Alejandro Hern{\'a}ndez and {Ruiz Carrascal}, Jorge",
year = "2015",
doi = "10.1177/1082013214552861",
language = "English",
volume = "21",
pages = "512--522",
journal = "Food Science and Technology International",
issn = "1082-0132",
publisher = "SAGE Publications",
number = "7",
}
RIS
TY - JOUR
T1 - Physicochemical and microbiological changes during the refrigerated storage of lamb loins sous-vide cooked at different combinations of time and temperature
AU - Roldán, Mar
AU - Antequera, Teresa
AU - Hernández, Alejandro
AU - Ruiz Carrascal, Jorge
PY - 2015
Y1 - 2015
U2 - 10.1177/1082013214552861
DO - 10.1177/1082013214552861
M3 - Journal article
C2 - 25249562
VL - 21
SP - 512
EP - 522
JO - Food Science and Technology International
JF - Food Science and Technology International
SN - 1082-0132
IS - 7
ER -
