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

Mar Roldán, Teresa Antequera, Trinidad Pérez-Palacios, Jorge Ruiz Carrascal

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

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@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",

}

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

SN - 0289-0542

VL - 97

SP - 69

EP - 75

JO - Meat Science

JF - Meat Science

IS - 1

ER -