Publication:
Beef's optimum internal cooking temperature as seen by consumers from different countries using survival analysis statistics

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dc.contributor.authorLópez Osornio, María de las Mercedes
dc.contributor.authorHough, Guillermo Ernesto
dc.contributor.authorSalvador, Ana
dc.contributor.authorChambers, Edgar
dc.contributor.authorMcGrawc, S.
dc.contributor.authorFiszman, S.
dc.date.issued2008
dc.descriptionFil: López Osornio, María de las Mercedes. Universidad Nacional de La Plata. Facultad de Ciencias Exactas; Argentina.|Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina.
dc.descriptionFil: Hough, Guillermo Ernesto. Comisión de Investigaciones Científicas de la Provincia de Buenos Aires (CIC); Argentina.
dc.descriptionFil: Salvador, Ana. Instituto de Agroquímica y Tecnología de Alimentos (IATA); España.
dc.descriptionFil: Chambers, Edgar. Kansas State University; Estados Unidos.
dc.descriptionFil: McGrawc, S.. Kansas State University; Estados Unidos.
dc.descriptionFil: Fiszman, S.. Instituto de Agroquímica y Tecnología de Alimentos (IATA); España.
dc.identifier006201
dc.identifierhttps://doi.org/10.1016/j.foodqual.2007.06.004
dc.identifierhttp://naturalis.fcnym.unlp.edu.ar/repositorio/_docres/bfa000944o.pdf
dc.identifier.urihttps://naturalis.fcnym.unlp.edu.ar/handle/628872547/46999
dc.languageeng
dc.sourceFood Quality and Preference. 2008;19(1):12-20
dc.sourcehttps://doi.org/10.1016/j.foodqual.2007.06.004
dc.sourcehttp://naturalis.fcnym.unlp.edu.ar/repositorio/_docres/bfa000944o.pdf
dc.sourcehttp://naturalis.fcnym.unlp.edu.ar/repositorio/_docres/bfa000944.pdf
dc.subjectQUIMICA
dc.subjectInternal cooking temperature
dc.subjectConsumers
dc.subjectCountry
dc.subjectSurvival analysis
dc.subjectDegree of doneness
dc.subjectMeat color
dc.titleBeef's optimum internal cooking temperature as seen by consumers from different countries using survival analysis statistics
dc.typeArtículo
dspace.entity.typePublication
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