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.
Revue:
Meat Science
ISSN: 0309-1740
Année de publication: 2021
Volumen: 171
Type: Article