Influence of the use of milk replacers and pH on the texture profiles of raw and cooked meat of suckling kids

Literals

bibo:eissn
- 2304-8158
dcterms:creator
- Ripoll G.
dcterms:contributor
- Ripoll G.; Alcalde M.J.; Cordoba M.G.; Casquete R.; Arguello A.; Ruiz-Moyano S.; Panea B.
ou:bibtex
- @article{Casquete2019,title = {Influence of the use of milk replacers and pH on the texture profiles of raw and cooked meat of suckling kids},journal = {Foods},year = {2019},volume = {8},number = {11},author = {Ripoll, G. and Alcalde, M.J. and C{\'o}rdoba, M.G. and Casquete, R. and Argüello, A. and Ruiz-Moyano, S. and Panea, B.}}
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85075622878&origin=inward
dcterms:publisher
- Foods
bibo:doi
- 10.3390/foods8110589
fabio:hasPublicationYear
- 2019
ou:eid
- 2-s2.0-85075622878
vivo:identifier
- 2019-291
ou:tipoPublicacion
- Article
dcterms:title
- Influence of the use of milk replacers and pH on the texture profiles of raw and cooked meat of suckling kids
ou:urlOrcid
- http://www.scopus.com/inward/record.url?eid=2-s2.0-85075622878&partnerID=MN8TOARS
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85075622878&origin=inward
ou:vecesCitado
- 13
bibo:volume
- 8