PHYSICOCHEMICAL PROPERTIES EVALUATION OF MARINATED LAMB MEAT FROM DIFFERENT PRODUCTION SYSTEMS
The objective of this study was to standardize two marination recipes and to determine any significant difference between intensively and extensively produced fresh and marinated lamb meat (Corriedale breed) through checking different quality parameters. One water-based and one oil-based marinade we...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
2021-06-01
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| Series: | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
| Subjects: | |
| Online Access: | https://pubs.ub.ro/?pg=revues&rev=cscc6&num=202102&vol=2&aid=5272 |