Volatile compound profile of sous-vide cooked lamb loins at different temperature–time combinations

✍ Scribed by Roldán, Mar; Ruiz, Jorge; del Pulgar, José Sánchez; Pérez-Palacios, Trinidad; Antequera, Teresa

• Book ID: 127272865
• Publisher: Elsevier Science
• Year: 2015
• Tongue: English
• Weight: 341 KB
• Volume: 100
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2014.09.010