Volatile compound profile of sous-vide cooked lamb loins at different temperature–time combinations
Roldán, Mar, Ruiz, Jorge, del Pulgar, José Sánchez, Pérez-Palacios, Trinidad, Antequera, TeresaТом:
100
Мова:
english
Журнал:
Meat Science
DOI:
10.1016/j.meatsci.2014.09.010
Date:
February, 2015
Файл:
PDF, 341 KB
english, 2015