The Impact of High Pressure Processing and Pulsed Electric Field Processing on Physicochemical and Sensory Characteristics of Lamb Meat
To better understand attitude of Chinese consumers towards lamb meat, perception and purchasing behavior of Chinese consumers for red meat were investigated. Chinese consumers placed importance on nutritional and health benefits of red meat like beef and lamb than high cholesterol of red meat like p...
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| Format: | Others |
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Auckland University of Technology,
2019-11-13T03:23:29Z.
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| Online Access: | Get fulltext |