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Effects of different freezing/thaw-ageing regimens on physicochemical, biochemical characteristics and meat quality attributes of lamb loins : a thesis presented to Massey for the partial fulfilment of the requirements of the degree of Masters of Food Technology, Massey University, Manawatū, New Zealand252

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Effects of different freezing/thaw-ageing regimens on physicochemical, biochemical characteristics and meat quality attributes of lamb loins : a thesis presented to Massey for the partial fulfilment of the requirements of the degree of Masters of Food Technology, Massey University, Manawatū, New Zealand5296421

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