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Journal Article

Internal endpoint temperature (level of cooking doneness) effects on the fatty acid and mineral profiles of grilled lamb m. longissimus lumborum

Benjamin W.B. Holman; Stephanie M. Fowler; Kristy L. Bailes; Richard G. Meyer; David L. Hopkins; Edward H. Clayton
Meat Science · Vol. 201 · pp. 109192 · 2023

Abstract

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Bibliographic Information

JournalMeat Science
PublisherElsevier
Publication Date2023-07-01
Publication Year2023
Volume201
Pages109192
Document TypeJournal Article
eISSN0309-1740
DOI10.1016/j.meatsci.2023.109192
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1977-01-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03091740
Publisher PageOpen Publisher Page
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