Influence of thermal treatment on formation of volatile compounds, cooking loss and lipid oxidation in foal meat

  1. Domínguez, R.
  2. Gómez, M.
  3. Fonseca, S.
  4. Lorenzo, J.M.
Aldizkaria:
LWT - Food Science and Technology

ISSN: 0023-6438

Argitalpen urtea: 2014

Alea: 58

Zenbakia: 2

Orrialdeak: 439-445

Mota: Artikulua

DOI: 10.1016/J.LWT.2014.04.006 GOOGLE SCHOLAR
Datuen iturria: Scopus