Effect of added phosphate and type of cooking method on physico-chemical and sensory features of cooked lamb loins

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Standard

Effect of added phosphate and type of cooking method on physico-chemical and sensory features of cooked lamb loins. / Roldán, Mar; Antequera, Teresa; Pérez-Palacios, Trinidad; Ruiz Carrascal, Jorge.

I: Meat Science, Bind 97, Nr. 1, 2014, s. 69-75.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Roldán, M, Antequera, T, Pérez-Palacios, T & Ruiz Carrascal, J 2014, 'Effect of added phosphate and type of cooking method on physico-chemical and sensory features of cooked lamb loins', Meat Science, bind 97, nr. 1, s. 69-75. https://doi.org/10.1016/j.meatsci.2014.01.012

APA

Roldán, M., Antequera, T., Pérez-Palacios, T., & Ruiz Carrascal, J. (2014). Effect of added phosphate and type of cooking method on physico-chemical and sensory features of cooked lamb loins. Meat Science, 97(1), 69-75. https://doi.org/10.1016/j.meatsci.2014.01.012

Vancouver

Roldán M, Antequera T, Pérez-Palacios T, Ruiz Carrascal J. Effect of added phosphate and type of cooking method on physico-chemical and sensory features of cooked lamb loins. Meat Science. 2014;97(1):69-75. https://doi.org/10.1016/j.meatsci.2014.01.012

Author

Roldán, Mar ; Antequera, Teresa ; Pérez-Palacios, Trinidad ; Ruiz Carrascal, Jorge. / Effect of added phosphate and type of cooking method on physico-chemical and sensory features of cooked lamb loins. I: Meat Science. 2014 ; Bind 97, Nr. 1. s. 69-75.

Bibtex

@article{63f61fa8c1a4485d9df81993e2aded15,

title = "Effect of added phosphate and type of cooking method on physico-chemical and sensory features of cooked lamb loins",

author = "Mar Rold{\'a}n and Teresa Antequera and Trinidad P{\'e}rez-Palacios and {Ruiz Carrascal}, Jorge",

year = "2014",

doi = "10.1016/j.meatsci.2014.01.012",

language = "English",

volume = "97",

pages = "69--75",

journal = "Meat Science",

issn = "0289-0542",

number = "1",

}

RIS

TY - JOUR

T1 - Effect of added phosphate and type of cooking method on physico-chemical and sensory features of cooked lamb loins

AU - Roldán, Mar

AU - Antequera, Teresa

AU - Pérez-Palacios, Trinidad

AU - Ruiz Carrascal, Jorge

PY - 2014

Y1 - 2014

U2 - 10.1016/j.meatsci.2014.01.012

DO - 10.1016/j.meatsci.2014.01.012

M3 - Journal article

C2 - 24530991

VL - 97

SP - 69

EP - 75

JO - Meat Science

JF - Meat Science

SN - 0289-0542

IS - 1

ER -

ID: 102084921