Effect of Resistant Starch Concentrations on the Physicochemical Characteristics of Cooked Ham

in 63rd International Congress of Meat Science and Technology
Autor:innen:
E.M. Santos Chemistry Department, Universidad Autónoma del Estado de Hidalgo, Pachuca, Hidalgo, México; emsantos@uaeh.edu.mx

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K.Y. Barrera Chemistry Department, Universidad Autónoma del Estado de Hidalgo, Pachuca, Hidalgo, México; emsantos@uaeh.edu.mx

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J.A. Rodríguez Chemistry Department, Universidad Autónoma del Estado de Hidalgo, Pachuca, Hidalgo, México; emsantos@uaeh.edu.mx

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I. Sánchez Chemistry Department, Universidad Autónoma del Estado de Hidalgo, Pachuca, Hidalgo, México; emsantos@uaeh.edu.mx

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B.M. Becerra Chemistry Department, Universidad Autónoma del Estado de Hidalgo, Pachuca, Hidalgo, México; emsantos@uaeh.edu.mx

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C.A. Gómez Chemistry Department, Universidad Autónoma del Estado de Hidalgo, Pachuca, Hidalgo, México; emsantos@uaeh.edu.mx

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E. Rangel Chemistry Department, Universidad Autónoma del Estado de Hidalgo, Pachuca, Hidalgo, México; emsantos@uaeh.edu.mx

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Art:
Kapitel
Seiten:
594–595
DOI:
https://doi.org/10.3920/9789086868605_263

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