Author:
Grigelmo-Miguel Nuria,Abadı́as-Serós Marı́a Isabel,Martı́n-Belloso Olga
Reference42 articles.
1. Functionality of muscle constituents in the processing of comminuted meat products;Acton;Critical Reviews in Food Science,1983
2. Physical and sensory characteristics of low-fat fresh pork sausage processed with various levels of added water;Ahmed;Journal of Food Science,1990
3. Anzaldua-Morales, A. (1994) La evaluación sensorial de los alimentos en la teoı́a y la práctica (Ed.) Zaragoza: Acribia, S.A.
4. AOAC (1997) Official methods of analysis (16th ed.). Washington, DC: Association of Official Analytical Chemists.
5. Effects of fat level and cooking method on sensory and textural properties of ground beef patties;Berry;Journal of Food Science,1984
Cited by
153 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献