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Effect of ageing method, ageing period, cooking method and sample thickneá on beef textural characteristics
(Es, En)
Bibliographic Details
Main Author:
Panea, B.=700 1 Sañudo, C.
Other Authors:
Olleta, J.L.
,
Civit, D.
Format:
Book
Language:
Spanish
Subjects:
PROPIEDADES REOLOGICAS
TEXTURA
CALIDAD
CARNE DE RES
PRENSADO
ESPAÑA
ANALISIS INSTRUMENTAL
COMPRESION WARNER-BRATZLER
Holdings
Description
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