Effect of different temperature-time combinations on physicochemical, microbiological, textural and structural features of sous-vide cooked lamb loins

Mar Roldan; Teresa Antequera; Alberto Martin; Ana Isabel Mayoral; Jorge Ruiz Carrascal

doi:10.1016/j.meatsci.2012.11.014

Effect of different temperature-time combinations on physicochemical, microbiological, textural and structural features of sous-vide cooked lamb loins

Mar Roldan, Teresa Antequera, Alberto Martin, Ana Isabel Mayoral, Jorge Ruiz Carrascal

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

221 Citationer (Scopus)

Originalsprog	Engelsk
Tidsskrift	Meat Science
Vol/bind	93
Udgave nummer	3
Sider (fra-til)	572-578
Antal sider	7
ISSN	0309-1740
DOI	https://doi.org/10.1016/j.meatsci.2012.11.014
Status	Udgivet - 2013
Udgivet eksternt	Ja

Adgang til dokumentet

10.1016/j.meatsci.2012.11.014

Citationsformater

@article{bcce7b66c0814fb18616e0e12fe74bdf,

title = "Effect of different temperature-time combinations on physicochemical, microbiological, textural and structural features of sous-vide cooked lamb loins",

author = "Mar Roldan and Teresa Antequera and Alberto Martin and {Isabel Mayoral}, Ana and {Ruiz Carrascal}, Jorge",

year = "2013",

doi = "10.1016/j.meatsci.2012.11.014",

language = "English",

volume = "93",

pages = "572--578",

journal = "Meat Science",

issn = "0309-1740",

publisher = "Elsevier",

number = "3",

}

TY - JOUR

T1 - Effect of different temperature-time combinations on physicochemical, microbiological, textural and structural features of sous-vide cooked lamb loins

AU - Roldan, Mar

AU - Antequera, Teresa

AU - Martin, Alberto

AU - Isabel Mayoral, Ana

AU - Ruiz Carrascal, Jorge

PY - 2013

Y1 - 2013

U2 - 10.1016/j.meatsci.2012.11.014

DO - 10.1016/j.meatsci.2012.11.014

M3 - Journal article

C2 - 23273466

SN - 0309-1740

VL - 93

SP - 572

EP - 578

JO - Meat Science

JF - Meat Science

IS - 3

ER -