Volatile compound profile of sous-vide cooked lamb loins at different temperature–time combinations - Staff of the Department of Food Science

Department of Food Science (UCPH FOOD)

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

Research output: Contribution to journal › Journal article › Research › peer-review

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

Original language	English
Journal	Meat Science
Volume	100
Pages (from-to)	52-57
Number of pages	6
ISSN	0309-1740
DOIs	https://doi.org/10.1016/j.meatsci.2014.09.010
Publication status	Published - 2015

ID: 127286111