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Volumn 207, Issue 1, 1998, Pages 18-21

Colour changes during manufacture of Galician chorizo sausage

Author keywords

CIE Lab.; Colour; Galician chorizo sausage

Indexed keywords


EID: 0008456912     PISSN: 00443026     EISSN: None     Source Type: Journal    
DOI: 10.1007/s002170050288     Document Type: Article
Times cited : (8)

References (14)
  • 6
    • 33748836782 scopus 로고
    • MPhil thesis. Universidad Politécnica de Valencia, Departamento de Tecnología de Alimentos
    • Pagan MJ, Pérez JA, Sayas ME, Aranda V (1992) MPhil thesis. Universidad Politécnica de Valencia, Departamento de Tecnología de Alimentos
    • (1992)
    • Pagan, M.J.1    Pérez, J.A.2    Sayas, M.E.3    Aranda, V.4
  • 7
    • 33749105116 scopus 로고    scopus 로고
    • ISO R 2917-1974 (1974) International Organization for Standardization, Geneva
    • ISO R 2917-1974 (1974) International Standards for Meat and Meat Products, International Organization for Standardization, Geneva, p 3
    • International Standards for Meat and Meat Products , pp. 3
  • 8
    • 0003542624 scopus 로고    scopus 로고
    • ISO 1442-1973 (1973) International Organization for Standardization, Geneva
    • ISO 1442-1973 (1973) International Standards for Meat and Meat Products. International Organization for Standardization, Geneva, p 4
    • International Standards for Meat and Meat Products , pp. 4
  • 10
    • 33748834552 scopus 로고
    • MPhil thésis. Departamento de Tecnología de Alimentos, Universidad Politécnica de Valencia
    • Forcen R, Pérez JA, Gago MA, Aranda V (1993) MPhil thésis. Departamento de Tecnología de Alimentos, Universidad Politécnica de Valencia
    • (1993)
    • Forcen, R.1    Pérez, J.A.2    Gago, M.A.3    Aranda, V.4


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.