Lipid oxidation and sensorial acceptance of gas-stunned suckling lamb meat

  1. Linares, M.B.
  2. Bórnez, R.
  3. Berruga, M.I.
  4. Vergara, H.
Buch:
52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities

ISBN: 9789086860104

Datum der Publikation: 2023

Seiten: 565-566

Art: Buch-Kapitel

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Datenquelle: Scopus