PUBLICACIÓN
Role of protein oxidation in the nutritional loss and texture changes in ready-to-eat chicken patties
Ferreira V.C.S., Morcuende D., Madruga M.S., Silva F.A.P., Estevez M.
2018 INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Food Science (Q1), Industrial and Manufacturing Engineering (Q1)
JCR: 2.281
SJR: 0.799
CITAS
63
DOI
10.1111/ijfs.13733
EID
2-s2.0-85041188944
ISSN
0950-5423
EISSN
1365-2621
AUTORES DE LA UEX