Changes in composition and quality characteristics of ovine meat and fat from castrates and rams aged to 2 years-Reference-Cited by-同舟云学术

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Changes in composition and quality characteristics of ovine meat and fat from castrates and rams aged to 2 years

Published:2006-10 Issue:4 Volume:49 Page:419-430
ISSN:0028-8233
Container-title:New Zealand Journal of Agricultural Research
language:en
Short-container-title:New Zealand Journal of Agricultural Research

Author:

Young O.A.,Lane G. A.,Podmore C.,Fraser K.,Agnew M.J.,Cummings T. L.,Cox N. R.

Publisher

Informa UK Limited

Subject

Plant Science,Soil Science,Agronomy and Crop Science,Animal Science and Zoology

Link

http://www.tandfonline.com/doi/pdf/10.1080/00288233.2006.9513733

Reference39 articles.

1. Tissue equilibration and subcellular distribution of vitamin E relative to myoglobin and lipid oxidation in displayed beef

2. Quantitative Analysis of Ascorbic Acid and Isoascorbic Acid in Foods by High-Performance Liquid Chromatography with Electrochemical Detection

3. Effect of Stress-Related Changes in Sheepmeat Ultimate pH on Cooked Odor and Flavor

4. Distribution of volatile branched-chain fatty acids in various lamb tissues

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