Texture, colour and optical characteristics of a meat product depending on smoking time and casing type

dc.contributor.author	Ledesma Santiso, Estefanía
dc.contributor.author	Laca Pérez, Amanda
dc.contributor.author	Rendueles de la Vega, Manuel
dc.contributor.author	Díaz Fernández, José Mario
dc.date.accessioned	2016-05-06T09:28:17Z
dc.date.available	2016-05-06T09:28:17Z
dc.date.issued	2016
dc.identifier.citation	LWT - Food Science and Technology, 65, p. 164-172 (2016); doi:10.1016/j.lwt.2015.07.077
dc.identifier.issn	0023-6438
dc.identifier.uri	http://hdl.handle.net/10651/37237
dc.format.extent	p. 164-172
dc.language.iso	eng
dc.relation.ispartof	LWT - Food Science and Technology
dc.rights	©,
dc.source	Scopus
dc.source.uri	http://www.scopus.com/inward/record.url?eid=2-s2.0-84952033915&partnerID=40&md5=bf76a8df660a80dd36243ddfb66eed03
dc.title	Texture, colour and optical characteristics of a meat product depending on smoking time and casing type
dc.type	journal article
dc.identifier.doi	10.1016/j.lwt.2015.07.077
dc.relation.publisherversion	http://dx.doi.org/10.1016/j.lwt.2015.07.077

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