Author:
Nieto Gema,Castillo Manuel,Xiong Youling L.,Álvarez Daniel,Payne Fred A.,Garrido María Dolores
Reference37 articles.
1. A rapid method based on front-face fluorescence spectroscopy for the monitoring of the texture of meat emulsions and frankfurters;Allais;Meat Science,2004
2. Effect of composition and processing time on the technological and optical properties of meat emulsions;Álvarez;Anales de Veterinaria,2007
3. Antioxidant activity of protein hydrolysates;Amarowicz;European Journal of Lipid Science and Technology,2008
4. Modelling the yield and texture of comminuted pork products using color and temperature. Effect of fat/lean ration and starch;Bañón;Meat Science,2008
5. Use of a fiber optic probe to predict meat emulsion breakdown;Barbut;Italian Journal of Food Science,1998
Cited by
52 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