Advanced glycation end products, physico-chemical and sensory characteristics of cooked lamb loins affected by cooking method and addition of flavour precursors
| Image |  |
|---|---|
| Description | scientific article published on 30 July 2014 |
| Author/s | |
| Publication date | July 30, 2014 |
| Language | |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |