Effect of different temperature-time combinations on physicochemical, microbiological, textural and structural features of sous-vide cooked lamb loins
Research output: Contribution to journal › Journal article › Research › peer-review
Original language | English |
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Journal | Meat Science |
Volume | 93 |
Issue number | 3 |
Pages (from-to) | 572-578 |
Number of pages | 7 |
ISSN | 0309-1740 |
DOIs | |
Publication status | Published - 2013 |
Externally published | Yes |
ID: 127549607