Effect of added phosphate and type of cooking method on physico-chemical and sensory features of cooked lamb loins

Literals

vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84893748223&origin=inward
dcterms:contributor
- Roldan M., Antequera T., Perez-Palacios T., Ruiz J.
ou:bibtex
- @article{Pérez-Palacios2014,title = {Effect of added phosphate and type of cooking method on physico-chemical and sensory features of cooked lamb loins},journal = {Meat Science},year = {2014},volume = {97},number = {1},pages = {69-75},author = {Rold{\'a}n, M. and Antequera, T. and P{\'e}rez-Palacios, T. and Ruiz, J.}}
dcterms:title
- Effect of added phosphate and type of cooking method on physico-chemical and sensory features of cooked lamb loins
ou:eid
- 2-s2.0-84893748223
bibo:doi
- 10.1016/j.meatsci.2014.01.012
dcterms:creator
- Roldán M.
fabio:hasPublicationYear
- 2014
vivo:identifier
- 2014-171
bibo:issn
- 0309-1740
bibo:page_range
- 69-75
dcterms:publisher
- Meat Science
ou:tipoPublicacion
- Article
ou:urlOrcid
- http://www.scopus.com/inward/record.url?eid=2-s2.0-84893748223&partnerID=MN8TOARS
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84893748223&origin=inward
bibo:volume
- 97