Distribution of volatile branched-chain fatty acids in various lamb tissues
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference29 articles.
1. Factors Affecting Contributions of Volatile Branched-Chain Fatty Acids to the Species-Related Flavors of Lamb and Mutton;Brennand,1989
2. AROMA PROPERTIES AND THRESHOLDS OF SOME BRANCHED-CHAIN AND OTHER MINOR VOLATILE FATTY ACIDS OCCURRING IN MILKFAT AND MEAT LIPIDS
3. A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATION
4. Characteristics of Fat from Heavy Ram and Wether Lambs
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