Hot-processing and elevated temperature conditioning influences on lamb cooking properties, palatability attributes, and consumer acceptance

Food Research International

Volumn 30, Issue 1, 1997, Pages 45-53

  Jeremiah, L E ^a   Tong, A K W ^a   Gibson, L L ^a  

^a AGRICULTURE AND AGRI FOOD CANADA   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0030842811     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(97)00015-X     Document Type: Article

References (42)

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