An experimental protocol to determine quality parameters of dry-cured loins using low-field Magnetic Resonance Imaging

Literals

dcterms:contributor
- Caballero D.; Rodriguez P.G.; Caro A.; Avila M.D.M.; Torres J.P.; Antequera T.; Perez-Palacios T.
dcterms:creator
- Caballero D.
ou:bibtex
- @article{García Rodríguez2022,title = {An experimental protocol to determine quality parameters of dry-cured loins using low-field Magnetic Resonance Imaging},journal = {Journal of Food Engineering},year = {2022},volume = {313},author = {Caballero, D. and Rodr{\'i}guez, P.G. and Caro, A. and ?vila, M.D.M. and Torres, J.P. and Antequera, T. and Perez-Palacios, T.}}
dcterms:publisher
- Journal of Food Engineering
bibo:issn
- 0260-8774
vivo:identifier
- 2022-300
bibo:doi
- 10.1016/j.jfoodeng.2021.110750
fabio:hasPublicationYear
- 2022
ou:eid
- 2-s2.0-85112128684
ou:tipoPublicacion
- Article
dcterms:title
- An experimental protocol to determine quality parameters of dry-cured loins using low-field Magnetic Resonance Imaging
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85112128684&origin=inward
ou:urlOrcid
- http://www.scopus.com/inward/record.url?eid=2-s2.0-85112128684&partnerID=MN8TOARS
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85112128684&origin=inward
bibo:volume
- 313