Volatile compound profile of sous-vide cooked lamb loins at different temperature–time combinations

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Title
Volatile compound profile of sous-vide cooked lamb loins at different temperature–time combinations
Authors
Keywords
Volatile compounds, Lamb loin, Sous-vide, Low temperature–long time cooking
Journal
MEAT SCIENCE
Volume 100, Issue -, Pages 52-57
Publisher
Elsevier BV
Online
2014-09-29
DOI
10.1016/j.meatsci.2014.09.010

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