Characteristics of restructured beef steak with different proportions of walnut during frozen storage

Meat Science

Volumn 72, Issue 1, 2006, Pages 108-115

  Serrano, A ^a   Cofrades, S ^a   Jimenez Colmenero F ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Frozen storage; Lipid oxidation; Physicochemical characteristics; Restructured beef steak; Sensory evaluation; Walnut

Indexed keywords

JUGLANS;

EID: 27144477359     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2005.06.008     Document Type: Article

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