|
|||||
|
|
Changes in the physicochemical and sensory characteristics in raw and grilled ovine meat |
|
| Authors: | Isadora Martínez‐Arellano Patricia Severiano‐Pérez Francisco José Fernández Edith Ponce‐Alquicira |
| Affiliation: | 1. Departamento de Biotecnología, Universidad Autónoma Metropolitana, , CP 09340 México, DF;2. Departamento de Alimentos y Biotecnología, Facultad de Química, Universidad Nacional Autónoma de México, , CP 04510 México, DF |
| Abstract: | |
| Keywords: | meat color meat peptides raw and grilled ovine meat sensory analysis |