Quality characteristics of fried lamb nuggets from low-value meat cuts: Effect of formulation and freezing storage

Literals

ou:eid
- 2-s2.0-84960405678
bibo:issn
- 1082-0132
bibo:doi
- 10.1177/1082013214551653
ou:bibtex
- @article{Pérez-Palacios2015,title = {Quality characteristics of fried lamb nuggets from low-value meat cuts: Effect of formulation and freezing storage},journal = {Food Science and Technology International},year = {2015},volume = {21},number = {7},pages = {503-511},author = {Medina, M. and Antequera, T. and Ruiz, J. and Jim{\'e}nez-Mart{\'i}n, E. and P{\'e}rez-Palacios, T.}}
dcterms:creator
- Medina M.
vivo:identifier
- 2015-197
fabio:hasPublicationYear
- 2015
bibo:eissn
- 1532-1738
dcterms:contributor
- Medina, M.; Antequera, T.; Ruiz, J.; Jiménez-Martín, E.; Pérez-Palacios, T.
bibo:page_range
- 503-511
dcterms:publisher
- Food Science and Technology International
ou:tipoPublicacion
- Article
dcterms:title
- Quality characteristics of fried lamb nuggets from low-value meat cuts: Effect of formulation and freezing storage
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84960405678&origin=inward
ou:urlOrcid
- http://www.scopus.com/inward/record.url?eid=2-s2.0-84960405678&partnerID=MN8TOARS
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84960405678&origin=inward
ou:vecesCitado
- 4
bibo:volume
- 21