Work

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

Year: 2014

Type: article

Source: Meat Science

DOI: 10.1016/j.meatsci.2014.09.010

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

Institutions: Universidad de Extremadura, University of Copenhagen, Fondazione Edmund Mach

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2021462733

FWCI: 3.428

Cites: 45

Cited by: 92

Related to: 10