PUBLICACIÓN
Influence of the use of milk replacers and pH on the texture profiles of raw and cooked meat of suckling kids
ACCEDER A LA PUBLICACIÓN:
Ripoll G.; Alcalde M.J.; Cordoba M.G.; Casquete R.; Arguello A.; Ruiz-Moyano S.; Panea B.
2019 Foods
Food Science (Q2), Health (social science) (Q2), Health Professions (miscellaneous) (Q2), Microbiology (Q3), Plant Science (Q2)
JCR: 4.092
SJR: 0.661
CITAS
13
DOI
10.3390/foods8110589
EID
2-s2.0-85075622878
EISSN
2304-8158
BIBTEX
@article{Casquete2019,title = {Influence of the use of milk replacers and pH on the texture profiles of raw and cooked meat of suckling kids},journal = {Foods},year = {2019},volume = {8},number = {11},author = {Ripoll, G. and Alcalde, M.J. and C{\'o}rdoba, M.G. and Casquete, R. and Argüello, A. and Ruiz-Moyano, S. and Panea, B.}}
AUTORES DE LA UEX
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