Eating Quality Evaluation of Lamb in Different Postmortem Phases Based on Consumers’ Sensory Preferences

Yue GE,DeQuan ZHANG,ShaoBo LI,Li CHEN,XiaoChun ZHENG,Ce LIANG,TongJing YAN,JinHuo LI,ZhenYu WANG

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Scientia Agricultura Sinica ›› 2022, Vol. 55 ›› Issue (18) : 3640-3651. DOI: 10.3864/j.issn.0578-1752.2022.18.013
FOOD SCIENCE AND ENGINEERING

Eating Quality Evaluation of Lamb in Different Postmortem Phases Based on Consumers’ Sensory Preferences

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{{article.zuoZheEn_L}}. {{article.title_en}}. {{journal.qiKanMingCheng_EN}}. 2022, 55(18): 3640-3651 https://doi.org/10.3864/j.issn.0578-1752.2022.18.013

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