Previous Article Next Article Table of Contents Journal of Food Engineering, Vol.55, No.4, 373-373, 2002 DOI10.1016/S0260-8774(02)00320-5 Export Citation Evaluation of textural properties of a meat-based product (sobrassada) using ultrasonic techniques (vol 53, pg 279, 2002) Llull P, Simal S, Benedito J, Rossello C, Femenia A Please enable JavaScript to view the comments powered by Disqus.
