Statistics
Publications
1
Citations
36
H-Index
1
Active since
2011
Affiliations
Universitat de Girona(Current)
I. Dagà is an author at Universitat de Girona specializing in processing effects on product quality, meat processing, and meat composition.
Publications per year
2011–2011
1
1
Use of porcine blood plasma in “phosphate-free frankfurters”
Sònia Hurtado, I. Dagà, Eva Espigulé et al. · Procedia Food Science · 2011 · 36 citations · Full text
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