PUBLICACIÓN

Protein oxidation in emulsified cooked burger patties with added fruit extracts: Influence on colour and texture deterioration during chill storage

ACCEDER A LA PUBLICACIÓN: Scopus Orcid

Ganhao R., Morcuende D., Estevez M.

2010 MEAT SCIENCE

Food Science (Q1)

JCR: 2.619

SJR: 1.567


CITAS

319

DOI

10.1016/j.meatsci.2010.02.008

EID

2-s2.0-77954953574

ISSN

0309-1740

BIBTEX

@article{Estevez2010,title = {Protein oxidation in emulsified cooked burger patties with added fruit extracts: Influence on colour and texture deterioration during chill storage},journal = {Meat Science},year = {2010},volume = {85},number = {3},pages = {402-409},author = {Ganh{\~a}o, R. and Morcuende, D. and Est{\'e}vez, M.}}


AUTORES DE LA UEX