Effects of sous vide vs grilling methods on lamb meat colour and lipid stability during cooking and heated display
- Ortuño, J.
- Mateo, L.
- Rodríguez-Estrada, M.T.
- Bañón, S.
Zeitschrift:
Meat Science
ISSN: 0309-1740
Datum der Publikation: 2021
Ausgabe: 171
Art: Artikel