Fingeraftryk
Dyk ned i forskningsemnerne om 'Effect of different temperature-time combinations on lipid and protein oxidation of sous-vide cooked lamb loins'. Sammen danner de et unikt fingeraftryk.- Sorter
- Vægt
- Alfabetisk
Effect of different temperature-time combinations on lipid and protein oxidation of sous-vide cooked lamb loins
Mar Roldan, Teresa Antequera, Monica Armenteros, Jorge Ruiz Carrascal*
*Corresponding author af dette arbejde