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meat science(1)

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cooking(1)
hazards(1)
novel technologies(1)
quality(1)
lamb meat(1)

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Suleman, R AND Wang, ZY AND Aadil, RM AND Hui, T AND Hopkins, DL AND Zhang, DQ(0)

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aadil rana muhammad univ agr faisalabad natl inst food sci & technol faisalabad 38000 pakistan(1)
hopkins david l. ctr red meat & sheep dev nsw dept primary ind cowra nsw 2794 australia(1)
hui teng(1)
wang zhenyu(1)
zhang dequan chinese agr sci sci minist agr & rural affairs inst food sci & technol key lab agroprod proc 1 nongda south rd beijing 100193 peoples r china(1)
suleman raheel(1)

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2020(1)

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资源类型: 外文期刊

作者:Suleman, R(精确检索)

作者: Wang, ZY(精确检索)

作者: Aadil, RM(精确检索)

作者: Hui, T(精确检索)

作者: Hopkins, DL(精确检索)

作者: Zhang, DQ(精确检索)

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1Effect Of Cooking On The Nutritive Quality, Sensory Properties And Safety Of Lamb Meat: Current Challenges And Future Prospects

作者： Suleman, R; Wang, ZY; Aadil, RM; Hui, T; Hopkins, DL; Zhang, DQ; JCR（2021版） EI（2021版）

机构： Suleman Raheel; Wang Zhenyu; Hui Teng; Zhang Dequan Chinese Agr Sci Sci Minist Agr & Rural Affairs Inst Food Sci & Technol Key Lab Agroprod Proc 1 Nongda South Rd Beijing 100193 Peoples R China; Aadil Rana Muhammad Univ Agr Faisalabad Natl Inst Food Sci & Technol Faisalabad 38000 Pakistan; Hopkins David L. Ctr Red Meat & Sheep Dev NSW Dept Primary Ind Cowra NSW 2794 Australia;

来源：MEAT SCIENCE

关键词： Lamb Meat Cooking Quality Hazards Novel Technologies