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Specific Fluid Content: an instrumental parameter to estima..:
Salvatore Barbera
;
Sara Glorio Patrucco
;
Sonia Tassone
.
ispartofbook:Japanese Journal of Meat Science and Technology. , 2022
Link:
https://hdl.handle.net/2318/1887274
RT Journal T1
Specific Fluid Content: an instrumental parameter to estimate juiciness in meat and plant-based burgers
UL https://suche.suub.uni-bremen.de/peid=base-ftunivtorino:oai:iris.unito.it:2318_1887274&Exemplar=1&LAN=DE A1 Salvatore Barbera A1 Sara Glorio Patrucco A1 Sonia Tassone A1 Sabah Mabrouki PB Nihon shokuniku kagakkai; country:JPN; place:Tokyo YR 2022 K1 Plant-based burgers K1 Meat burgers K1 Specific fluid content K1 Juiciness JF ispartofbook:Japanese Journal of Meat Science and Technology LK http://dx.doi.org/https://hdl.handle.net/2318/1887274 DO https://hdl.handle.net/2318/1887274 SF ELIB - SuUB Bremen
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