Physicochemical and sensory characteristics of restructured beef steak with added walnuts

Meat Science

Volumn 65, Issue 4, 2003, Pages 1391-1397

  Jimenez Colmenero F ^a   Serrano, A ^a   Ayo, J ^a   Solas, M T ^b   Cofrades, S ^a   Carballo, J ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

^b UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Physicochemical characteristics; Restructured meat; Sensory properties; Walnut

Indexed keywords

OILS AND FATS; PROTEINS; VITAMINS; WATER;

WALNUTS;

MEATS;

JUGLANDACEAE; JUGLANS;

EID: 0041381429     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(03)00061-5     Document Type: Article

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