1997•Food Research InternationalRequires access

Hot-processing and elevated temperature conditioning influences on lamb cooking properties, palatability attributes, and consumer acceptance

L.E. Jeremiah, A. K. W. TONG, L.L. Gibson

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Key concepts: Palatability, Conditioning, Food science, Tenderness, Psychology, Chemistry, Mathematics, Statistics

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Hot-processing and elevated temperature conditioning influences on lamb cooking properties, palatability attributes, and consumer acceptance — Research Paper | ScholarLens