Control of cooking and texture by using emulsion temperature and reflection photometry in frankfurters manufactured with different fat and starch levels

S. Bañón; D. Álvarez; P. Díaz; G. Nieto; M.D. Garrido; M. Castillo; F. Payne; Y.L. Xiong

Control of cooking and texture by using emulsion temperature and reflection photometry in frankfurters manufactured with different fat and starch levels

S. Bañón, D. Álvarez, P. Díaz, G. Nieto, M.D. Garrido, M. Castillo, F. Payne, Y.L. Xiong

Departament de Ciència Animal i dels Aliments

Producció científica: Capítol de llibre › Capítol › Recerca

Idioma original	Anglès
Títol de la publicació	53rd International Congress of Meat Science and Technology
Editors	Zhang, W., Zhou, G.
Lloc de publicació	Pequín (CN)
Pàgines	507-508
Nombre de pàgines	1
Edició	1
Estat de la publicació	Publicada - 1 de gen. 2007

Com citar-ho

Bañón, S., Álvarez, D., Díaz, P., Nieto, G., Garrido, M. D., Castillo, M., Payne, F., & Xiong, Y. L. (2007). Control of cooking and texture by using emulsion temperature and reflection photometry in frankfurters manufactured with different fat and starch levels. In Zhang, W., & Zhou, G. (Ed.), 53rd International Congress of Meat Science and Technology (1 ed., pàg. 507-508).

@inbook{103a2e66f6834c3592ab9079337c857f,

title = "Control of cooking and texture by using emulsion temperature and reflection photometry in frankfurters manufactured with different fat and starch levels",

author = "S. Ba{\~n}{\'o}n and D. {\'A}lvarez and P. D{\'i}az and G. Nieto and M.D. Garrido and M. Castillo and F. Payne and Y.L. Xiong",

year = "2007",

month = jan,

day = "1",

language = "English",

isbn = "978-7-81117-239-3",

pages = "507--508",

editor = "\{Zhang, W.\} and \{Zhou, G.\}",

booktitle = "53rd International Congress of Meat Science and Technology",

edition = "1",

}

Bañón, S, Álvarez, D, Díaz, P, Nieto, G, Garrido, MD, Castillo, M, Payne, F & Xiong, YL 2007, Control of cooking and texture by using emulsion temperature and reflection photometry in frankfurters manufactured with different fat and starch levels. in Zhang, W. & Zhou, G. (ed.), 53rd International Congress of Meat Science and Technology. 1 ed., Pequín (CN), pàg. 507-508.

Control of cooking and texture by using emulsion temperature and reflection photometry in frankfurters manufactured with different fat and starch levels. / Bañón, S.; Álvarez, D.; Díaz, P. et al.
53rd International Congress of Meat Science and Technology. ed. / Zhang, W.; Zhou, G. 1. ed. Pequín (CN), 2007. pàg. 507-508.

Producció científica: Capítol de llibre › Capítol › Recerca

TY - CHAP

T1 - Control of cooking and texture by using emulsion temperature and reflection photometry in frankfurters manufactured with different fat and starch levels

AU - Bañón, S.

AU - Álvarez, D.

AU - Díaz, P.

AU - Nieto, G.

AU - Garrido, M.D.

AU - Castillo, M.

AU - Payne, F.

AU - Xiong, Y.L.

PY - 2007/1/1

Y1 - 2007/1/1

M3 - Chapter

SN - 978-7-81117-239-3

SP - 507

EP - 508

BT - 53rd International Congress of Meat Science and Technology

A2 - Zhang, W., null

A2 - Zhou, G., null

CY - Pequín (CN)

ER -