Information Journal Paper
APA:
Copy. (2020). Effect of cooking on the nutritive quality, sensory properties and safety of lamb meat: Current challenges and future prospects. Meat Science, 167(-), 0-0. SID. https://sid.ir/paper/694607/en
Vancouver:
Copy. Effect of cooking on the nutritive quality, sensory properties and safety of lamb meat: Current challenges and future prospects. Meat Science[Internet]. 2020;167(-):0-0. Available from: https://sid.ir/paper/694607/en
IEEE:
Copy, “Effect of cooking on the nutritive quality, sensory properties and safety of lamb meat: Current challenges and future prospects,” Meat Science, vol. 167, no. -, pp. 0–0, 2020, [Online]. Available: https://sid.ir/paper/694607/en