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Castro Giráldez, M.; Balaguer-Cuenca, N.; Hinarejos, E.; Fito Suñer, PJ. (2014). Thermodynamic approach of meat freezing process. Innovative Food Science and Emerging Technologies. 23:138-145. https://doi.org/10.1016/j.ifset.2014.03.007
Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/81539
Título: | Thermodynamic approach of meat freezing process | |
Autor: | Balaguer-Cuenca, Nuria Hinarejos, E. | |
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[EN] Frozen storage is a method widely implemented in meat industry in order to maintain the nutritional value and sensorial characteristics of meat products. The aim of this research was to implement and validate the use ...[+]
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Versión del editor: | http://doi.org/10.1016/j.ifset.2014.03.007 | |
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