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

Published 2020 View Full Article

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Title
Effect of cooking on the nutritive quality, sensory properties and safety of lamb meat: Current challenges and future prospects
Authors
Keywords
Lamb meat, Cooking, Quality, Hazards, Novel technologies
Journal
MEAT SCIENCE
Volume 167, Issue -, Pages 108172
Publisher
Elsevier BV
Online
2020-04-29
DOI
10.1016/j.meatsci.2020.108172

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