Article Versions Notes

Ripoll G, Alcalde MJ, Córdoba MG, Casquete R, Argüello A, Ruiz-Moyano S, Panea B. Influence of the Use of Milk Replacers and pH on the Texture Profiles of Raw and Cooked Meat of Suckling Kids. Foods. 2019; 8(11):589. https://doi.org/10.3390/foods8110589

Ripoll, Guillermo, María J. Alcalde, María G. Córdoba, Rocío Casquete, Anastasio Argüello, Santiago Ruiz-Moyano, and Begoña Panea. 2019. "Influence of the Use of Milk Replacers and pH on the Texture Profiles of Raw and Cooked Meat of Suckling Kids" Foods 8, no. 11: 589. https://doi.org/10.3390/foods8110589

Ripoll, G., Alcalde, M. J., Córdoba, M. G., Casquete, R., Argüello, A., Ruiz-Moyano, S., & Panea, B. (2019). Influence of the Use of Milk Replacers and pH on the Texture Profiles of Raw and Cooked Meat of Suckling Kids. Foods, 8(11), 589. https://doi.org/10.3390/foods8110589