Effect of different temperature-time combinations on lipid and protein oxidation of sous-vide cooked lamb loins

Literals

fabio:hasPublicationYear
- 2014
bibo:page_range
- 129-136
dcterms:contributor
- Roldan, M., Antequera, T., Armenteros, M., Ruiz, J.
bibo:doi
- 10.1016/j.foodchem.2013.10.079
bibo:issn
- 0308-8146
dcterms:creator
- Roldan M.
ou:eid
- 2-s2.0-84887586723
bibo:eissn
- 1873-7072
vivo:identifier
- 2014-680
ou:bibtex
- @article{Antequera2014,title = {Effect of different temperature-time combinations on lipid and protein oxidation of sous-vide cooked lamb loins},journal = {Food Chemistry},year = {2014},volume = {149},pages = {129-136},author = {Roldan, M. and Antequera, T. and Armenteros, M. and Ruiz, J.}}
dcterms:publisher
- Food Chemistry
ou:tipoPublicacion
- Article
dcterms:title
- Effect of different temperature-time combinations on lipid and protein oxidation of sous-vide cooked lamb loins
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84887586723&origin=inward
ou:urlOrcid
- http://www.scopus.com/inward/record.url?eid=2-s2.0-84887586723&partnerID=MN8TOARS
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84887586723&origin=inward
bibo:volume
- 149