Hot-boning, elevated temperature conditioning, and vacuum packaged aging influences on lamb cooking losses and palatability

Journal of Food Science

Volumn 62, Issue 5, 1997, Pages

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

^a AGRICULTURE AND AGRI FOOD CANADA   (Canada)

Author keywords

Heat conditioning; Hot boning; Lamb; Packaged aging; Sensory properties

Indexed keywords

OVIS ARIES;

EID: 15444347748     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1997.tb15029.x     Document Type: Article

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