Effects of sous vide vs grilling methods on lamb meat colour and lipid stability during cooking and heated display

Publication date: Available online 26 August 2020Source: Meat ScienceAuthor(s): J. Ortuño, L. Mateo, M.T. Rodríguez-Estrada, S. Bañón

Source: Meat Science - August 27, 2020 Category: Food Science Source Type: research