| 000 | 01416 a2200481 4500 | ||
|---|---|---|---|
| 005 | 20250515220427.0 | ||
| 264 | 0 | _c20100930 | |
| 008 | 201009s 0 0 eng d | ||
| 022 | _a1873-4138 | ||
| 024 | 7 |
_a10.1016/j.meatsci.2009.12.006 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aSánchez-Zapata, E | |
| 245 | 0 | 0 |
_aEffect of tiger nut fibre on quality characteristics of pork burger. _h[electronic resource] |
| 260 |
_bMeat science _cMay 2010 |
||
| 300 |
_a70-6 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article; Research Support, Non-U.S. Gov't | ||
| 650 | 0 | 4 | _aAnimals |
| 650 | 0 | 4 | _aColor |
| 650 | 0 | 4 | _aCooking |
| 650 | 0 | 4 |
_aCyperus _xchemistry |
| 650 | 0 | 4 | _aDietary Fats |
| 650 | 0 | 4 | _aDietary Fiber |
| 650 | 0 | 4 |
_aFood Handling _xmethods |
| 650 | 0 | 4 | _aFood Preferences |
| 650 | 0 | 4 | _aHumans |
| 650 | 0 | 4 | _aMeat |
| 650 | 0 | 4 |
_aMeat Products _xanalysis |
| 650 | 0 | 4 | _aNutritive Value |
| 650 | 0 | 4 |
_aPlant Tubers _xchemistry |
| 650 | 0 | 4 | _aSensation |
| 650 | 0 | 4 | _aSwine |
| 650 | 0 | 4 | _aTaste |
| 650 | 0 | 4 | _aWater |
| 700 | 1 | _aMuñoz, C M | |
| 700 | 1 | _aFuentes, E | |
| 700 | 1 | _aFernández-López, J | |
| 700 | 1 | _aSendra, E | |
| 700 | 1 | _aSayas, E | |
| 700 | 1 | _aNavarro, C | |
| 700 | 1 | _aPérez-Alvarez, J A | |
| 773 | 0 |
_tMeat science _gvol. 85 _gno. 1 _gp. 70-6 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1016/j.meatsci.2009.12.006 _zAvailable from publisher's website |
| 999 |
_c19734433 _d19734433 |
||