Effects of different cooking methods on quality and electronic sensory characteristics of lamb meat

XU Meizhen, ZHANG Dequan, LI Shaobo, FU Jianing, YANG Qi, LIU Weihua, CHEN Li

Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (20) : 161-170.

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Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (20) : 161-170. DOI: 10.13995/j.cnki.11-1802/ts.037711

Effects of different cooking methods on quality and electronic sensory characteristics of lamb meat

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 50(20): 161-170 https://doi.org/10.13995/j.cnki.11-1802/ts.037711

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