Volatile compound profile of sous-vide cooked lamb loins at different temperature–time combinations

Mar Roldán, Jorge Ruiz Carrascal, José Sánchez del Pulgar, Trinidad Pérez-Palacios, Teresa Antequera

Research output: Contribution to journalJournal articleResearchpeer-review

85 Citations (Scopus)
Original languageEnglish
JournalMeat Science
Volume100
Pages (from-to)52-57
Number of pages6
ISSN0309-1740
DOIs
Publication statusPublished - 2015

Cite this