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The effect of muscle, cooking method and final internal temperature on quality parameters of meat lamb

1*Nabila Berrighi, 1Kaddour Bouderoua, 2Gaspar Ros, 2Gema Nieto (2018-04-09)

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Auteur
- 1*Nabila Berrighi, 1Kaddour Bouderoua, 2Gaspar Ros, 2Gema Nieto (1)
Sujet
- aroma compound; feeding; GC–olfactometry; lamb meat. (1)
- ... View More
Date Issued
- 2018 (1)