mechoui lamb roast
Selected indexed studies
- Effect of Different Roasting Conditions and Coreopsis Extract on Heterocyclic Amine Formation in Roast Lamb Products. (J Food Prot, 2022) [PMID:35666603]
- Inhibitory Effect of Tamarix ramosissima Extract on the Formation of Heterocyclic Amines in Roast Lamb Patties by Retarding the Consumption of Precursors and Preventing Free Radicals. (Foods, 2022) [PMID:35407089]
- Food science in developing countries. (Science, 1975) [PMID:17740013]
_Worker-drafted node — pending editorial review._
Connections
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Sources
- Quantifying the Effect of Grilling and Roasting on the Eating Quality of Lamb Leg Muscles. (2023) pubmed
- Lamb Age has Little Impact on Eating Quality. (2020) pubmed
- Effect of Different Roasting Conditions and Coreopsis Extract on Heterocyclic Amine Formation in Roast Lamb Products. (2022) pubmed
- Inhibitory Effect of Tamarix ramosissima Extract on the Formation of Heterocyclic Amines in Roast Lamb Patties by Retarding the Consumption of Precursors and Preventing Free Radicals. (2022) pubmed
- Food science in developing countries. (1975) pubmed
- Roast lamb in college food service. Cutting and cooking losses; acceptability to students. (1962) pubmed
- Thiamine and riboflavin in roast lamb. (1958) pubmed
- Predicting VOCs content and roasting methods of lamb shashliks using deep learning combined with chemometrics and sensory evaluation. (2023) pubmed
- The formation of key aroma compounds in roasted mutton during the traditional charcoal process. (2022) pubmed
- Blended cumin/Zanthoxylum essential oil improve the antibacterial, fresh-keeping performance and flavor of chilled fresh mutton. (2023) pubmed