Physicochemical and microbiological changes during the refrigerated storage of lamb loins sous-vide cooked at different combinations of time and temperature

Literals

fabio:hasPublicationYear
- 2015
bibo:issn
- 1082-0132
ou:eid
- 2-s2.0-84960326571
dcterms:creator
- Roldán M.
ou:bibtex
- @article{Antequera2015,title = {Physicochemical and microbiological changes during the refrigerated storage of lamb loins sous-vide cooked at different combinations of time and temperature},journal = {Food Science and Technology International},year = {2015},volume = {21},number = {7},pages = {512-522},author = {Rold{\'a}n, M. and Antequera, T. and Hern{\'a}ndez, A. and Ruiz, J.}}
bibo:doi
- 10.1177/1082013214552861
dcterms:contributor
- Roldan M., Antequera T., Hernandez A., Ruiz J.
ou:editorial
- Consejo Superior de Investigaciones Científicas (CSIC)
bibo:eissn
- 1532-1738
vivo:identifier
- 2015-753
bibo:page_range
- 512-522
dcterms:publisher
- Food Science and Technology International
ou:tipoPublicacion
- Article
dcterms:title
- Physicochemical and microbiological changes during the refrigerated storage of lamb loins sous-vide cooked at different combinations of time and temperature
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84960326571&origin=inward
ou:urlDialnet
- https://dialnet.unirioja.es/servlet/articulo?codigo=5738160
ou:urlOrcid
- http://www.scopus.com/inward/record.url?eid=2-s2.0-84960326571&partnerID=MN8TOARS
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84960326571&origin=inward
bibo:volume
- 21