Publication | Open Access
Colour, myoglobin denaturation and storage stability of raw and cooked mutton chops at different end point cooking temperature
44
Citations
20
References
2011
Year
Food ChemistryNutritionStorage StabilityFood AnalysisPhysiologyCooked Mutton ChopsFood PreservationFood EngineeringPublic HealthFood QualityMyoglobin DenaturationFood SafetyHealth Sciences
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