Dietary manipulation of fatty acid composition in lamb meat and its effect on the volatile aroma compounds of grilled lamb

Author:

Elmore J. Stephen,Cooper Sarah L.,Enser Michael,Mottram Donald S.,Sinclair Liam A.,Wilkinson Robert G.,Wood Jeffrey D.

Publisher

Elsevier BV

Subject

Food Science

Reference24 articles.

1. The Merck Index;Budavari,1989

2. Production of poly-unsaturated ruminant body fats;Cook;Nature,1970

3. Manipulation of the n–3 polyunsaturated fatty acid content of muscle and adipose tissue in lambs;Cooper;Journal of Animal Science,2004

4. Department of Health and Social Security. (1984). Report on health and social subjects No. 28. Diet and cardiovascular disease. London: HMSO

5. Department of Health. (1994). Report on health and social subjects No. 46. Nutritional aspects of cardiovascular disease. London: HMSO

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