Aviso: para depositar documentos, por favor, inicia sesión e identifícate con tu cuenta de correo institucional de la UCM con el botón MI CUENTA UCM. No emplees la opción AUTENTICACIÓN CON CONTRASEÑA
 

Development of a ready-to-eat cooked meat product: investigations on rainbow trout (oncorhynchus mykiss) meat and citrus fiber as functional ingredients

Simple item page
dc.contributor.authorMontúfar, Karen
dc.contributor.authorDublán, Octavio
dc.contributor.authorSantos Arnaiz, Carlos
dc.contributor.authorSelgas Cortecero, María Dolores
dc.contributor.authorFernández León, María Fernanda
dc.date.accessioned2024-02-05T19:36:40Z
dc.date.available2024-02-05T19:36:40Z
dc.date.issued2020
dc.description.departmentDepto. de Farmacia Galénica y Tecnología Alimentaria
dc.description.facultyFac. de Veterinaria
dc.description.refereedTRUE
dc.description.statuspub
dc.identifier.citationMontufar, K., Santos, C., Dublan, O., Selgas, M.D. and Fernández-León, M.F. (2020).Development of a ready-to-eat meat product. Investigations on rainbow trout (Oncorhynchus mykiss) meat and citrus fiber as functional ingredients. Fleischwirtschaft International, 3, 66-70.
dc.identifier.issn0179-2415
dc.identifier.officialurlhttps://english.fleischwirtschaft.de/service/epaper-FLEISCHWIRTSCHAFT-international-3_2020/
dc.identifier.urihttps://hdl.handle.net/20.500.14352/99216
dc.journal.titleFleischwirtschaft International
dc.language.isoeng
dc.page.final70
dc.page.initial66
dc.rightsAttribution 4.0 Internationalen
dc.rights.accessRightsopen access
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subject.cdu61
dc.subject.keywordRainbow trout
dc.subject.keywordCooked meat sausages
dc.subject.keywordCitrus fiber
dc.subject.keywordPolyunsaturated fatty acid
dc.subject.ucmTecnología de los alimentos
dc.subject.unesco3309 Tecnología de Los Alimentos
dc.titleDevelopment of a ready-to-eat cooked meat product: investigations on rainbow trout (oncorhynchus mykiss) meat and citrus fiber as functional ingredients
dc.typejournal article
dc.type.hasVersionVoR
dc.volume.number3
dspace.entity.typePublication
relation.isAuthorOfPublication53d4f843-3722-45fb-9dcb-15ad48b35751
relation.isAuthorOfPublication81fb3f66-58a1-42d3-bb6c-656db24d5b69
relation.isAuthorOfPublication810fbfe2-1fd2-4571-ae33-e3fe9a484201
relation.isAuthorOfPublication.latestForDiscovery53d4f843-3722-45fb-9dcb-15ad48b35751

Download

Original bundle

Now showing 1 - 1 of 1
Thumbnail Image
Name:
07 NEW Artículo Fleischwirtschaft (2020).pdf
Size:
3.67 MB
Format:
Adobe Portable Document Format
Description:
Development of a ready-to-eat cooked meat productinvestigations on rainbow trout (oncorhynchus mykiss) meat and citrus fiber as functional ingredients
downoload Download

Collections

Artículos