Volatile compound profile of sous-vide cooked lamb loins at different temperature–time combinations - Concepedia

Concepedia

Publication | Closed Access

Volatile compound profile of sous-vide cooked lamb loins at different temperature–time combinations

86

Citations

23

References

2014

Year

Mar Roldán, Jorge Ruiz, José Sánchez del Pulgar, Trinidad Pérez‐Palacios, Teresa Antequera

Meat PackagingVolatile Compound ProfileDifferent Temperature–time CombinationsMeat ScienceFood SafetyHealth Sciences

References

	Year	Citations

Page 1