A model explaining and predicting lamb flavour from the aroma-active chemical compounds released upon grilling light lamb loins
| Image |  |
|---|---|
| Description | scientific article published on 26 June 2014 |
| Author/s | |
| Publication date | June 26, 2014 |
| Language | |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |