Original language | English |
---|---|
Journal | Meat Science |
Volume | 97 |
Issue number | 1 |
Pages (from-to) | 69-75 |
Number of pages | 7 |
ISSN | 0289-0542 |
DOIs | |
Publication status | Published - 2014 |
Effect of added phosphate and type of cooking method on physico-chemical and sensory features of cooked lamb loins
Mar Roldán, Teresa Antequera, Trinidad Pérez-Palacios, Jorge Ruiz Carrascal
Research output: Contribution to journal › Journal article › Research › peer-review
37
Citations
(Scopus)