Articles citing this paper
Ground spices to stabilise lamb burgers made of lower- or higher-value carcass cuts
Almudena Cózar A B , Noemí Rubio A B and Herminia Vergara A B C
+ Author Affiliations
- Author Affiliations
A Universidad de Castilla-La Mancha, Departamento de Ciencia y Tecnología Agroforestal y Genética, Escuela Técnica Superior de Ingenieros Agrónomos y Montes, 02071 Albacete, Spain.
B Instituto de Desarrollo Regional-Sección de Calidad Alimentaria, 02071 Albacete, Spain.
C Corresponding author. Email: Herminia.Vergara@uclm.es
Animal Production Science 58(11) 2143-2151 https://doi.org/10.1071/AN16355
Submitted: 27 January 2017 Accepted: 30 May 2017 Published: 1 September 2017
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