PUBLICACIÓN

Role of protein oxidation in the nutritional loss and texture changes in ready-to-eat chicken patties

ACCEDER A LA PUBLICACIÓN: Scopus Orcid

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