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Journal: Foods, 2021
Volume: 10
Number: 1148
1148
Article: Pulsed Electric Field (PEF) Processing of Chilled and Frozen-Thawed Lamb Meat Cuts: Relationships between Sensory Characteristics and Chemical Composition of Meat
Authors: by Kevin Kantono, Nazimah Hamid, Diksha Chadha, Qianli Ma, Indrawati Oey and Mustafa M. Farouk
Link: https://www.mdpi.com/2304-8158/10/5/1148

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