Using Rapid Evaporative Ionization Mass Spectrometry to Characterize Lamb Flavor
Recorded Mar 4, 2020
Dr. Cody Gifford provides an overview on the use of Rapid Evaporative Ionization Mass Spectrometry (REIMS) as an instrument to characterize flavor profiles in sheep meat.
Dr. Cody Gifford provides an overview on the use of Rapid Evaporative Ionization Mass Spectrometry (REIMS) as an instrument to characterize flavor profiles in sheep meat.