Hot-Boning, Elevated Temperature Conditioning, and Vacuum Packaged Aging Influences on Lamb Cooking Losses and Palatability

✍ Scribed by L.E. JEREMIAH; A.K.W. TONG; L.L. GIBSON

• Book ID: 108821370
• Publisher: Institute of Food Technologists
• Year: 1997
• Tongue: English
• Weight: 334 KB
• Volume: 62
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1997.tb15029.x