Chemical, Textural and Sensory Characteristics of Precooked, Restructured Lamb Shoulder Roasts as Influenced by Grinding Method, Salt Level and Vacuum Massage Time

✍ Scribed by P. O. AHMED; M. F. MILLER; C. E. LYON; J. O. REAGAN

• Book ID: 108814137
• Publisher: Institute of Food Technologists
• Year: 1989
• Tongue: English
• Weight: 589 KB
• Volume: 54
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1989.tb05953.x