v1
Effect of different temperature-time combinations on physicochemical, microbiological, textural and structural features of sous-vide cooked lamb loins.
Identifier:nobleid.org/w1/20260515/690CD43C
Type:Journal Article
0 views
Embeddable Badge
[](https://nobleid.org/work/w1/20260515/690CD43C)
Bibliometric Analysis
Impact metrics, research fronts, co-authorship networks →
Authors & Claims