A model explaining and predicting lamb flavour from the aroma-active chemical compounds released upon grilling light lamb loins

Published 2014 View Full Article

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Title
A model explaining and predicting lamb flavour from the aroma-active chemical compounds released upon grilling light lamb loins
Authors
Keywords
-
Journal
MEAT SCIENCE
Volume 98, Issue 4, Pages 622-628
Publisher
Elsevier BV
Online
2014-06-26
DOI
10.1016/j.meatsci.2014.06.019

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