HIGHLIGHTS
- who: Zhu Hong et al. from the of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Beijing China have published the article: Variability in Nutritional Profile and Textural Properties of Differe nt Cuts of Lamb Meat from Subei Gansu, in the Journal: (JOURNAL)
- what: The study determined, for the first time, the textural traits (tenderness, hardness, elasticity, cohesiveness, gumminess, chewiness) of different cuts of Subei lamp. The Subei lamp samples in this study showed considerable variability in levels of nutritional profile and textural properties.
- how: The analysis was carried out on . . .
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