Effect of branched-chain fatty acids, 3-methylindole and 4-methylphenol on consumer sensory scores of grilled lamb meat-Reference-Cited by-同舟云学术

Effect of branched-chain fatty acids, 3-methylindole and 4-methylphenol on consumer sensory scores of grilled lamb meat

Published:2014-02 Issue:2 Volume:96 Page:1088-1094
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Watkins P.J.,Kearney G.,Rose G.,Allen D.,Ball A.J.,Pethick D.W.,Warner R.D.

Funder

Meat & Livestock Ltd. Australia

Publisher

Elsevier BV

Subject

Food Science

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4. Differences in the proportion of branched-chain fatty acids in subcutaneous triacylglycerols of barley-fed ruminants;Duncan;The British Journal of Nutrition,1978

5. The information nucleus – A new concept to enhance sheep industry genetic improvement;Fogarty;Proceedings of the Association for Advancement of Animal Breeding and Genetics,2007

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