Effect of age and fat classification on the binding and salt content in deboned dry-cured leg of lamb/mutton (fenalaar)
E. R. Brunsdon, S. G. Bjarnadottir, P. Berg and T. T. Haaseth
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Effect of age and fat classification on the binding and salt content in deboned dry-cured leg of lamb/mutton (fenalaar)
E. R. Brunsdon, S. G. Bjarnadottir, P. Berg and T. T. Haaseth