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

Dairy, Meat and Plant Product Technology

Research output: Contribution to journal › Journal article › Research › peer-review

27 Citations (Scopus)

Original language	English
Journal	Food Science and Technology International
Volume	21
Issue number	7
Pages (from-to)	512-522
Number of pages	11
ISSN	1082-0132
DOIs	https://doi.org/10.1177/1082013214552861
Publication status	Published - 2015

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10.1177/1082013214552861

Cite this

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.
In: Food Science and Technology International, Vol. 21, No. 7, 2015, p. 512-522.

Research output: Contribution to journal › Journal article › Research › peer-review

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AU - Ruiz Carrascal, Jorge

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