Effect of different temperature–time combinations on physicochemical, microbiological, textural and structural features of sous-vide cooked lamb loins
Roldán, Mar, Antequera, Teresa, Martín, Alberto, Mayoral, Ana Isabel, Ruiz, JorgeVolume:
93
Language:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2012.11.014
Date:
March, 2013
File:
PDF, 1.25 MB
english, 2013