Organoleptic properties of Lamb meat: Factor of quality
Organoleptic propertyies of thermally processed lamb meat of mixed breed lambs of the mixed Svrljig strain and Domestic Pramenka, and Merinolandschaf sheep, and meat of the Wuerttemberg Merino lambs. Sensory methods of meat examination were used, with the participation of six trained evaluators. The...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | srp |
| Published: |
Faculty of Veterinary Medicine, Belgrade
2004-01-01
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| Series: | Veterinarski Glasnik |
| Subjects: | |
| Online Access: | http://www.doiserbia.nb.rs/img/doi/0350-2457/2004/0350-24570404351I.pdf |