Technological aspects of horse meat products – A review | |
Lorenzo, José M.; Munekata, Paulo E.S.; Campagnol, Paulo Cezar Bastianello; Zhu, Zhenzhou; Alpas, Hami; Barba, Francisco J.; Tomasevic, Igor | |
刊名 | Food Research International |
2017 | |
卷号 | 102页码:176-183 |
关键词 | *Donkey *Dry-cured meats *Foal *Pate *Sausages |
ISSN号 | 0963-9969 |
DOI | 10.1016/j.foodres.2017.09.094 |
URL标识 | 查看原文 |
WOS记录号 | WOS:000419418100022;EI:20174104265966 |
内容类型 | 期刊论文 |
URI标识 | http://www.corc.org.cn/handle/1471x/5578200 |
专题 | 武汉轻工大学 |
作者单位 | [Lorenzo, Jose M.] Ctr Tecnol Carne Galicia, Rua Galicia 4,Parque Tecnol Galicia, San Cibrao Das Vinas 32900, Ourense, Spain. |
推荐引用方式 GB/T 7714 | Lorenzo, José,M.,Munekata, Paulo E.S.,et al. Technological aspects of horse meat products – A review[J]. Food Research International,2017,102:176-183. |
APA | Lorenzo, José.,M..,Munekata, Paulo E.S..,Campagnol, Paulo Cezar Bastianello.,Zhu, Zhenzhou.,...&Tomasevic, Igor.(2017).Technological aspects of horse meat products – A review.Food Research International,102,176-183. |
MLA | Lorenzo, José,et al."Technological aspects of horse meat products – A review".Food Research International 102(2017):176-183. |
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