Meat quality of lamb frozen stored up to 21months: Instrumental analyses on thawed meat during display

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Title
Meat quality of lamb frozen stored up to 21months: Instrumental analyses on thawed meat during display
Authors
Keywords
Frozen-thawed lamb, Colour, Lipid oxidation, Water losses, Texture
Journal
MEAT SCIENCE
Volume 102, Issue -, Pages 35-40
Publisher
Elsevier BV
Online
2014-12-09
DOI
10.1016/j.meatsci.2014.12.003

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