Physicochemical and microbiological changes during the refrigerated storage of lamb loins sous-vide cooked at different combinations of time and temperature
Research output: Contribution to journal › Journal article › Research › peer-review
| Original language | English |
|---|---|
| Journal | Food Science and Technology International |
| Volume | 21 |
| Issue number | 7 |
| Pages (from-to) | 512-522 |
| Number of pages | 11 |
| ISSN | 1082-0132 |
| DOIs | |
| Publication status | Published - 2015 |
ID: 127286576