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Grau Meló, R.; Verdú, S.; Pérez Jiménez, AJ.; Barat Baviera, JM.; Talens Oliag, P. (2021). Laser-backscattering imaging for characterizing pork loin tenderness. Effect of pre-treatment with enzyme and cooking. Journal of Food Engineering. 299:1-8. https://doi.org/10.1016/j.jfoodeng.2021.110508
Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/188043
Título: | Laser-backscattering imaging for characterizing pork loin tenderness. Effect of pre-treatment with enzyme and cooking | |
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[EN] The aim of this work was to characterizes, by the non-destructive technique based on the laser-backscattering imaging analysis, the effect of pre-treatment with papain enzyme (1% w/w), the enzyme action time (0, 3, 6 ...[+]
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Derechos de uso: | Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) | |
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Versión del editor: | https://doi.org/10.1016/j.jfoodeng.2021.110508 | |
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