Effect of dietary administration of red orange and lemon extract on volatile compounds: profile and sensory parameters of lamb meat-Reference-Cited by-同舟云学术

Effect of dietary administration of red orange and lemon extract on volatile compounds: profile and sensory parameters of lamb meat

Published:2023-12-16 Issue:1 Volume:23 Page:101-113
ISSN:1828-051X
Container-title:Italian Journal of Animal Science
language:en
Short-container-title:Italian Journal of Animal Science

Author:

Sgarro Maria Federica¹,Maggiolino Aristide¹^ORCID,Forte Lucrezia^ORCID,Matera Roberta²^ORCID,Bifulco Giovanna²,Claps Salvatore³,Natrella Giuseppe¹,De Palo Pasquale¹^ORCID

Affiliation:

1. Department of Soil, Plant and Food Sciences, University of Bari, Bari, Italy

2. Department of Veterinary Medicine and Animal Production (DMVPA), University of Naples Federico II, Naples, Italy

3. Council for Agricultural Research and Economics, Research Centre for Animal Production and Aquaculture (CREA-ZA), Bella Muro, Italy

Funder

European Union Next-GenerationEU

Publisher

Informa UK Limited

Subject

Animal Science and Zoology

Link

https://www.tandfonline.com/doi/pdf/10.1080/1828051X.2023.2293863

Reference65 articles.

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4. Measuring Lipid Oxidation Volatiles in Meats

5. Using of citrus by-products in farm animals feeding;Alnaimy A;Open Access J Sci,2017

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