Methodological approach to evaluate the effects of age at slaughter and storage temperature and time on sensory profile of lamb meat
- 作者A Carlucci; F Napolitano; A Girolami; E Monteleone
- 卷第52卷
- 期第4期
- 印刷ISSN0309-1740
- 文件大小104.07KB
- 发表时间1999
- DOI10.1016/s0309-1740(99)00019-4
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