E3S Web of Conferences

Variability in Nutritional Profile and Textural Properties of Differe nt Cuts of Lamb Meat from Subei Gansu

Hong Zhu, Ju Qiu, Ke-hong Liang and Jing Wang

E3S Web Conf., 189 (2020) 02014

Published online: 15 September 2020

DOI: 10.1051/e3sconf/202018902014

Hong Zhu

Ju Qiu

Ke-hong Liang

Jing Wang

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