Effect of different temperature–time combinations on lipid and protein oxidation of sous-vide cooked lamb loins

Published 2013 View Full Article

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Title
Effect of different temperature–time combinations on lipid and protein oxidation of sous-vide cooked lamb loins
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 149, Issue -, Pages 129-136
Publisher
Elsevier BV
Online
2013-10-26
DOI
10.1016/j.foodchem.2013.10.079

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