Effect of ageing method, ageing period, cooking method and sample thickness of beef textural characteristics

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dc.contributor.authorPanea Doblado, Begoñaes_ES
dc.contributor.authorSañudo Astiz, Carloses_ES
dc.contributor.authorOlleta Castañer, José Luises_ES
dc.contributor.authorCivit, Diegoes_ES
dc.date.accessioned2010-12-22T12:09:12Zes_ES
dc.date.available2010-12-22T12:09:12Zes_ES
dc.date.issued2008es_ES
dc.format.extent8 p.es_ES
dc.identifier.citationPANEA DOBLADO, BEGOÑA; SAÑUDO ASTIZ, CARLOS; OLLETA CASTAÑER, JOSE LUIS; CIVIT, DIEGO."Effect of ageing method, ageing period, cooking method and sample thickness of beef textural characteristics". Spanish Journal of Agricultural Research, vol. 6, nº 1, p. 25-32es_ES
dc.identifier.issn1695-971-Xes_ES
dc.identifier.urihttp://hdl.handle.net/10532/1471es_ES
dc.language.isoenes_ES
dc.publisherINIAes_ES
dc.relation.publisherversionhttp://www.inia.es/gcontrec/pub/025-032-Effect_1204193716343.pdfes_ES
dc.subject.otherCalidades_ES
dc.subject.otherCarne de reses_ES
dc.subject.otherAnálisis cualitativoes_ES
dc.subject.otherProducción y sanidad animales_ES
dc.titleEffect of ageing method, ageing period, cooking method and sample thickness of beef textural characteristicses_ES
dc.typearticlees_ES

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