Modelling the yield and texture of comminuted pork products using color and temperature. Effect of fat/lean ratio and starch

S. Bañón, P. Díaz, G. Nieto, M. Castillo, D. Álvarez

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@article{3ed98aa506cd401492b7062a548a0cd3,

title = "Modelling the yield and texture of comminuted pork products using color and temperature. Effect of fat/lean ratio and starch",

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

year = "2008",

month = nov,

day = "1",

doi = "10.1016/j.meatsci.2008.03.001",

language = "English",

volume = "80",

pages = "649--655",

journal = "Meat Science",

issn = "0309-1740",

publisher = "Elsevier BV",

number = "3",

}

TY - JOUR

T1 - Modelling the yield and texture of comminuted pork products using color and temperature. Effect of fat/lean ratio and starch

AU - Bañón, S.

AU - Díaz, P.

AU - Nieto, G.

AU - Castillo, M.

AU - Álvarez, D.

PY - 2008/11/1

Y1 - 2008/11/1

U2 - 10.1016/j.meatsci.2008.03.001

DO - 10.1016/j.meatsci.2008.03.001

M3 - Article

SN - 0309-1740

VL - 80

SP - 649

EP - 655

JO - Meat Science

JF - Meat Science

IS - 3

ER -