http://opendata.unex.es/recurso/ciencia-tecnologia/investigacion/publicaciones/Publicacion/2013-382
Literals
- ou:vecesCitado
- vivo:identifier
- bibo:doi
- 10.1016/j.meatsci.2012.11.014
- ou:eid
- ou:bibtex
- @article{Antequera2013,title = {Effect of different temperature-time combinations on physicochemical, microbiological, textural and structural features of sous-vide cooked lamb loins},journal = {Meat Science},year = {2013},volume = {93},number = {3},pages = {572-578},author = {Rold{\'a}n, M. and Antequera, T. and Mart{\'i}n, A. and Mayoral, A.I. and Ruiz, J.}}
- fabio:hasPublicationYear
- dcterms:contributor
- Roldan M., Antequera T., Martin A., Mayoral A.I., Ruiz J.
- dcterms:creator
- bibo:issn
- bibo:page_range
- dcterms:publisher
- ou:tipoPublicacion
- dcterms:title
- Effect of different temperature-time combinations on physicochemical, microbiological, textural and structural features of sous-vide cooked lamb loins
- vcard:url
- ou:urlOrcid
- ou:urlScopus
- bibo:volume