Hot-processing and elevated temperature conditioning influences on lamb cooking properties, palatability attributes, and consumer acceptance

✍ Scribed by L.E. Jeremiah; A.K.W. Tong; L.L. Gibson

• Book ID: 117672529
• Publisher: Elsevier Science
• Year: 1997
• Tongue: English
• Weight: 1001 KB
• Volume: 30
• Category: Article
• ISSN: 0963-9969
• DOI: 10.1016/s0963-9969(97)00015-x