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Hot-Boning, Elevated Temperature Conditioning, and Vacuum Packaged Aging Influences on Lamb Cooking Losses and Palatability
L.E. JEREMIAH, A.K.W. TONG, L.L. GIBSONVolume:
62
Year:
1997
Language:
english
Pages:
35
DOI:
10.1111/j.1365-2621.1997.tb15029.x
File:
PDF, 334 KB
english, 1997