Effect of different temperature-time combinations on physicochemical, microbiological, textural and structural features of sous-vide cooked lamb loins

Literals

ou:eid
- 2-s2.0-84875087782
dcterms:title
- Effect of different temperature-time combinations on physicochemical, microbiological, textural and structural features of sous-vide cooked lamb loins
bibo:doi
- 10.1016/j.meatsci.2012.11.014
bibo:page_range
- 572-578
dcterms:publisher
- Meat Science
dcterms:contributor
- Roldan M., Antequera T., Martin A., Mayoral A.I., Ruiz J.
vivo:identifier
- 2013-382
ou:bibtex
- @article{Antequera2013,title = {Effect of different temperature-time combinations on physicochemical, microbiological, textural and structural features of sous-vide cooked lamb loins},journal = {Meat Science},year = {2013},volume = {93},number = {3},pages = {572-578},author = {Rold{\'a}n, M. and Antequera, T. and Mart{\'i}n, A. and Mayoral, A.I. and Ruiz, J.}}
dcterms:creator
- Roldán M.
fabio:hasPublicationYear
- 2013
ou:tipoPublicacion
- Article
bibo:issn
- 0309-1740
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84875087782&origin=inward
ou:urlOrcid
- http://www.scopus.com/inward/record.url?eid=2-s2.0-84875087782&partnerID=MN8TOARS
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84875087782&origin=inward
bibo:volume
- 93