Effect of added phosphate and type of cooking method on physico-chemical and sensory features of cooked lamb loins

Published 2014 View Full Article

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Title
Effect of added phosphate and type of cooking method on physico-chemical and sensory features of cooked lamb loins
Authors
Keywords
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Journal
MEAT SCIENCE
Volume 97, Issue 1, Pages 69-75
Publisher
Elsevier BV
Online
2014-01-26
DOI
10.1016/j.meatsci.2014.01.012

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