PUBLICACIÓN

An experimental protocol to determine quality parameters of dry-cured loins using low-field Magnetic Resonance Imaging

ACCEDER A LA PUBLICACIÓN: Scopus Orcid

Caballero D., Rodriguez P.G., Caro A., Avila M.D.M., Torres J.P., Antequera T., Perez-Palacios T.

2022 JOURNAL OF FOOD ENGINEERING

JCR: 5.5

CITAS

4

DOI

10.1016/j.jfoodeng.2021.110750

EID

2-s2.0-85112128684

ISSN

0260-8774

BIBTEX

@article{Caballero2022,title = {An experimental protocol to determine quality parameters of dry-cured loins using low-field Magnetic Resonance Imaging},journal = {Journal of Food Engineering},year = {2022},volume = {313},author = {Caballero, D. and Rodr{\'i}guez, P.G. and Caro, A. and ?vila, M.D.M. and Torres, J.P. and Antequera, T. and Perez-Palacios, T.}}

AUTORES DE LA UEX

Pablo García Rodríguez
María Trinidad Pérez Palacios
Daniel Caballero Jorna
María Mar Ávila Vegas
Andrés Caro Lindo
María Teresa Antequera Rojas

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