Dietary manipulation of muscle long-chain omega-3 and omega-6 fatty acids and sensory properties of lamb meat-Reference-Cited by-同舟云学术

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Dietary manipulation of muscle long-chain omega-3 and omega-6 fatty acids and sensory properties of lamb meat

Published:2002-02 Issue:2 Volume:60 Page:125-132
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Ponnampalam Eric N,Sinclair Andrew J,Egan Adrian R,Ferrier Greg R,Leury Brian J

Publisher

Elsevier BV

Subject

Food Science

Reference23 articles.

1. Sensory discrimination of species related meat flavours;Brennand;Lebensmittel-wissenschaft and Technol,1982

2. Effects of dietary antioxidants and oxidized oil on membranal lipid stability and pork product quality;Buckley;Journal of Food Science,1989

3. A comparison of the volatile fractions from cured and uncured meat;Cross;Journal of Food Science,1965

4. Meat flavour;Dwivedi;CRC Critical Review in Food Technology,1975

5. Odours and flavours in meat;Ford,1980

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