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Changes in the physicochemical and sensory characteristics in raw and grilled ovine meat.
Martínez-Arellano, Isadora; Severiano-Pérez, Patricia; Fernández, Francisco José; Ponce-Alquicira, Edith.
Affiliation
  • Martínez-Arellano I; Departamento de Biotecnología, Universidad Autónoma Metropolitana, CP 09340, México, DF.
J Sci Food Agric ; 93(7): 1743-50, 2013 May.
Article in En | MEDLINE | ID: mdl-23401049
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Taste / Dietary Proteins / Cooking / Diet / Meat / Odorants Type of study: Prognostic_studies Limits: Animals / Humans Language: En Journal: J Sci Food Agric Year: 2013 Document type: Article
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Taste / Dietary Proteins / Cooking / Diet / Meat / Odorants Type of study: Prognostic_studies Limits: Animals / Humans Language: En Journal: J Sci Food Agric Year: 2013 Document type: Article