Textural and viscoelastic properties of pork frankfurters containing canola-olive oils, rice bran, and walnut

Manuel Castillo Zambudio, D. Álvarez, Y. L. Xiong, F. A. Payne, M. D. Garrido

Producción científica: Contribución a una revista › Artículo › Investigación

110 Citas (Scopus)

Acceder al documento

@article{10cc016c395a4a3994344b97a20abbc3,

title = "Textural and viscoelastic properties of pork frankfurters containing canola-olive oils, rice bran, and walnut",

author = "{Castillo Zambudio}, Manuel and D. {\'A}lvarez and Xiong, {Y. L.} and Payne, {F. A.} and Garrido, {M. D.}",

year = "2012",

month = sep,

day = "1",

doi = "10.1016/j.meatsci.2012.03.012",

language = "English",

volume = "92",

pages = "8--15",

journal = "Meat Science",

issn = "0309-1740",

publisher = "Elsevier BV",

number = "1",

}

TY - JOUR

T1 - Textural and viscoelastic properties of pork frankfurters containing canola-olive oils, rice bran, and walnut

AU - Castillo Zambudio, Manuel

AU - Álvarez, D.

AU - Xiong, Y. L.

AU - Payne, F. A.

AU - Garrido, M. D.

PY - 2012/9/1

Y1 - 2012/9/1

U2 - 10.1016/j.meatsci.2012.03.012

DO - 10.1016/j.meatsci.2012.03.012

M3 - Article

SN - 0309-1740

VL - 92

SP - 8

EP - 15

JO - Meat Science

JF - Meat Science

IS - 1

ER -