Fatty acid composition and sensory characteristics of lamb carcasses from Britain and Spain-Reference-Cited by-同舟云学术

Fatty acid composition and sensory characteristics of lamb carcasses from Britain and Spain

Published:2000-04 Issue:4 Volume:54 Page:339-346
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Sañudo C.,Enser M.E.,Campo M.M.,Nute G.R.,Marı́a G.,Sierra I.,Wood J.D.

Publisher

Elsevier BV

Subject

Food Science

Reference20 articles.

1. Fatty acid composition of Finnsheep crossbred lamb carcasses;Boylan;Journal of Animal Science,1976

2. Influence of dietary energy levels and form of diet on composition of fatty acids in subcutaneous adipose tissue of wethers;Casey;Small Ruminant Research,1995

3. Comparing breeds of sheep. 1. Flavour differences;Cramer;Journal of Animal Science,1970

4. Department of Health (1994). Report on Health and Social Subjects No. 46. Nutritional Aspects of Cardiovascular Disease. London: Her Majesty's Stationery Office.

5. Fatty acid composition of English beef, lamb and pork at retail;Enser;Meat Science,1996

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