Physical and Chemical Attributes of a Ready-to-Eat Meat Product during the Processing: Effects of Different Cooking Methods

Published 2015 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Physical and Chemical Attributes of a Ready-to-Eat Meat Product during the Processing: Effects of Different Cooking Methods
Authors
Keywords
-
Journal
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
Volume 18, Issue 11, Pages 2422-2432
Publisher
Informa UK Limited
Online
2015-02-26
DOI
10.1080/10942912.2014.982256
References
View 5 related references

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Find Funding. Review Successful Grants.

Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.

Explore

Find the ideal target journal for your manuscript

Explore over 38,000 international journals covering a vast array of academic fields.

Search
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.