doi.org/10.1016/j.meatsci.2020.108172

Effect of cooking on the nutritive quality, sensory properties and safety of lamb meat: Current challenges and future prospects

..., Dequan Zhang
41
Meat Science6.10
Volume: 167, Pages: 108172 - 108172
Published: Apr 29, 2020
Paper Fields
Paper Details
Title
Effect of cooking on the nutritive quality, sensory properties and safety of lamb meat: Current challenges and future prospects
DOI
doi.org/10.1016/j.meatsci.2020.108172
Published Date
Apr 29, 2020
Journal
Meat Science
Volume
167
Pages
108172 - 108172
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