Effect of different temperature-time combinations on physicochemical, microbiological, textural and structural features of sous-vide cooked lamb loins
Research output: Contribution to journal › Journal article › Research › peer-review
| Original language | English |
|---|---|
| Journal | Meat Science |
| Volume | 93 |
| Issue number | 3 |
| Pages (from-to) | 572-578 |
| Number of pages | 7 |
| ISSN | 0309-1740 |
| DOIs | |
| Publication status | Published - 2013 |
| Externally published | Yes |
ID: 127549607