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Quality characteristics of fried lamb nuggets from low-value meat cuts: Effect of formulation and freezing storage.
Medina, Milagros; Antequera, Teresa; Ruiz, Jorge; Jiménez-Martín, Estefanía; Pérez-Palacios, Trinidad.
Affiliation
  • Medina M; Department of Animal Production and Food Science (Food Technology), Faculty of Veterinary Sciences, University of Extremadura, Cáceres, Spain.
  • Antequera T; Department of Animal Production and Food Science (Food Technology), Faculty of Veterinary Sciences, University of Extremadura, Cáceres, Spain.
  • Ruiz J; Dairy, Meat and Plant Product Technology, Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark.
  • Jiménez-Martín E; Department of Animal Production and Food Science (Food Technology), Faculty of Veterinary Sciences, University of Extremadura, Cáceres, Spain.
  • Pérez-Palacios T; Department of Animal Production and Food Science (Food Technology), Faculty of Veterinary Sciences, University of Extremadura, Cáceres, Spain triny@unex.es.
Food Sci Technol Int ; 21(7): 503-11, 2015 Oct.
Article in En | MEDLINE | ID: mdl-25209358
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Food Quality / Food Storage / Frozen Foods / Meat Products Limits: Animals / Humans Country/Region as subject: Europa Language: En Journal: Food Sci Technol Int Journal subject: CIENCIAS DA NUTRICAO Year: 2015 Type: Article Affiliation country: Spain
Fulltext
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XML
PubMed Links
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Food Quality / Food Storage / Frozen Foods / Meat Products Limits: Animals / Humans Country/Region as subject: Europa Language: En Journal: Food Sci Technol Int Journal subject: CIENCIAS DA NUTRICAO Year: 2015 Type: Article Affiliation country: Spain