Effects of sous vide vs grilling methods on lamb meat colour and lipid stability during cooking and heated display

  1. Ortuño, J.
  2. Mateo, L.
  3. Rodríguez-Estrada, M.T.
  4. Bañón, S.
Revista:
Meat Science

ISSN: 0309-1740

Any de publicació: 2021

Volum: 171

Tipus: Article

DOI: 10.1016/J.MEATSCI.2020.108287 GOOGLE SCHOLAR
Font de les dades: Scopus