Sensory Evaluation of Lamb and Yearling Mutton Flavors
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1969.tb10340.x/fullpdf
Reference16 articles.
1. THE ROLE OF FAT IN THE FLAVOR OF LAMB AND MUTTON AS TESTED WITH BROTHS AND WITH DEPOT FATS
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