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

Literals

• ou:editorial
  • Consejo Superior de Investigaciones Científicas (CSIC)
• dcterms:publisher
  • Food science and technology international = Ciencia y tecnología de alimentos internacional
• dcterms:contributor
  • Antequera Rojas, María Teresa; Ruiz Carrascal, Jorge; Jiménez Martín, Estefanía; Pérez Palacios, María Trinidad
• vivo:identifier
  • 2015-2886
• fabio:hasPublicationYear
  • 2015
• bibo:issn
  • 1532-1738
• bibo:page_range
  • 503 - 511
• ou:tipoPublicacion
  • Article
• dcterms:title
  • Quality characteristics of fried lamb nuggets from low-value meat cuts: Effect of formulation and freezing storage
• ou:urlDialnet
  • https://dialnet.unirioja.es/servlet/articulo?codigo=5738159
• bibo:volume
  • 21

Typed Literals

• dcterms:created
  • 2016-12-02T00:00:00 (xsd:dateTime)
• dcterms:modified
  • 2016-12-12T00:00:00 (xsd:dateTime)

Relations

• ou:publicadaEnRevista
  • FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Inverse Relations

• Has related: ou:tienePublicacion
  • JORGE RUIZ CARRASCAL
  • MARÍA TERESA ANTEQUERA ROJAS
  • MARÍA TRINIDAD PÉREZ PALACIOS