Dry-cured loin characterization by ultrasound physicochemical and sensory parameters
- Location
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Deutsche Nationalbibliothek Frankfurt am Main
- ISSN
-
1438-2385
- Extent
-
Online-Ressource
- Language
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Englisch
- Notes
-
online resource.
- Bibliographic citation
-
Dry-cured loin characterization by ultrasound physicochemical and sensory parameters ; volume:248 ; number:10 ; day:7 ; month:7 ; year:2022 ; pages:2603-2613 ; date:10.2022
European food research and technology ; 248, Heft 10 (7.7.2022), 2603-2613, 10.2022
- Creator
-
Jiménez, Antonio
González-Mohino, Alberto
Rufo, Montaña
Paniagua, Jesús M.
Antequera, Teresa
Perez-Palacios, Trinidad
- Contributor
-
SpringerLink (Online service)
- DOI
-
10.1007/s00217-022-04073-0
- URN
-
urn:nbn:de:101:1-2022110921065301778653
- Rights
-
Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
-
15.08.2025, 7:30 AM CEST
Data provider
This object is provided by:
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Associated
- Jiménez, Antonio
- González-Mohino, Alberto
- Rufo, Montaña
- Paniagua, Jesús M.
- Antequera, Teresa
- Perez-Palacios, Trinidad
- SpringerLink (Online service)
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