Effect of cooking on the nutritive quality, sensory properties and safety of lamb meat: Current challenges and future prospects
Raheel Suleman, Zhenyu Wang, Rana Muhammad Aadil, Teng Hui, David Hopkins, Dequan Zhang
Topics & Concepts
Maillard reactionLipid oxidationFood scienceFlavourAromaChemistryHazardous wasteTasteOrganic chemistryWaste managementAntioxidantEngineeringMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesPhytochemicals and Antioxidant Activities