Technological properties of date paste obtained from date by-products and its effect on the quality of a cooked meat product

✍ Scribed by Elena Sánchez-Zapata; Juana Fernández-López; Mariola Peñaranda; Evangélica Fuentes-Zaragoza; Esther Sendra; Estrella Sayas; José A. Pérez-Alvarez

• Book ID: 116488802
• Publisher: Elsevier Science
• Year: 2011
• Tongue: English
• Weight: 210 KB
• Volume: 44
• Category: Article
• ISSN: 0963-9969
• DOI: 10.1016/j.foodres.2010.04.034