Methodological approach to evaluate the effects of age at slaughter and storage temperature and time on sensory profile of lamb meat

Meat Science

Volumn 52, Issue 4, 1999, Pages 391-395

  Carlucci, A ^a   Napolitano, F ^a   Girolami, A ^a   Monteleone, E ^a  

^a UNIVERSITY OF BASILICATA   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0033444118     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(99)00019-4     Document Type: Article

References (28)

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