Composition and sensory evaluation of lamb carcasses used for the traditional Mexican lamb dish, “barbacoa”

✍ Scribed by M.S Rubio; N Torres; J Gutiérrez; R.D Méndez

• Book ID: 116736241
• Publisher: Elsevier Science
• Year: 2004
• Tongue: English
• Weight: 171 KB
• Volume: 67
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2003.10.022