Effects of sous vide vs grilling methods on lamb meat colour and lipid stability during cooking and heated display
Ortuño, J., Mateo, L., RodrÃguez-Estrada, M.T., Bañón, S.Volume:
171
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2020.108287
Date:
January, 2021
File:
PDF, 4.31 MB
2021