Assessing the textural defect of pastiness in dry-cured pork ham using chemical, microstructural, textural and ultrasonic analyses
Clicks: 249
ID: 14812
2020
Article Quality & Performance Metrics
Overall Quality
Improving Quality
0.0
/100
Combines engagement data with AI-assessed academic quality
Reader Engagement
Steady Performance
65.5
/100
249 views
199 readers
Trending
AI Quality Assessment
Not analyzed
| Reference Key |
contreras2020assessingjournal
Use this key to autocite in the manuscript while using
SciMatic Manuscript Manager or Thesis Manager
|
|---|---|
| Authors | Contreras, M. |
| Journal | journal of food engineering |
| Year | 2020 |
| DOI | 10.1016/j.jfoodeng.2019.109690 |
| URL | |
| Keywords | Keywords not found |
Citations
No citations found. To add a citation, contact the admin at info@scimatic.org
Comments
No comments yet. Be the first to comment on this article.