Physicochemical and microbiological changes during the refrigerated storage of lamb loins sous-vide cooked at different combinations of time and temperature

Mar Roldán; Teresa Antequera; Alejandro Hernández; Jorge Ruiz Carrascal

doi:10.1177/1082013214552861

Physicochemical and microbiological changes during the refrigerated storage of lamb loins sous-vide cooked at different combinations of time and temperature

Mar Roldán, Teresa Antequera, Alejandro Hernández, Jorge Ruiz Carrascal

Mejeri, kød og planteproduktteknologi

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

27 Citationer (Scopus)

Originalsprog	Engelsk
Tidsskrift	Food Science and Technology International
Vol/bind	21
Udgave nummer	7
Sider (fra-til)	512-522
Antal sider	11
ISSN	1082-0132
DOI	https://doi.org/10.1177/1082013214552861
Status	Udgivet - 2015

Adgang til dokumentet

10.1177/1082013214552861

Citationsformater

Physicochemical and microbiological changes during the refrigerated storage of lamb loins sous-vide cooked at different combinations of time and temperature. / Roldán, Mar; Antequera, Teresa; Hernández, Alejandro et al.
I: Food Science and Technology International, Bind 21, Nr. 7, 2015, s. 512-522.

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

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AU - Ruiz Carrascal, Jorge

PY - 2015

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