Hot-boning, elevated temperature conditioning and vacuum packaged aging influences on lamb cooking losses and palatability
L. E. Jeeremiah, A. K. W. Tong and L. L. Gibson
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Hot-boning, elevated temperature conditioning and vacuum packaged aging influences on lamb cooking losses and palatability
L. E. Jeeremiah, A. K. W. Tong and L. L. Gibson