Acceptability of lamb meat from different producing systems and ageing time to German, Spanish and British consumers-Reference-Cited by-同舟云学术

Acceptability of lamb meat from different producing systems and ageing time to German, Spanish and British consumers

Published:2006-03 Issue:3 Volume:72 Page:545-554
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Font i Furnols M.,Julián R. San,Guerrero L.,Sañudo C.,Campo M.M.,Olleta J.L.,Oliver M.A.,Cañeque V.,Álvarez I.,Díaz M.T.,Branscheid W.,Wicke M.,Nute G.R.,Montossi F.

Publisher

Elsevier BV

Subject

Food Science

Reference54 articles.

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4. Sensory evaluation of lamb and yearling mutton flavors;Batcher;Journal of Food Science,1969

5. Methodological approach to evaluate the effects of age at slaughter and storage temperature and time on sensory profile of lamb meat;Carlucci;Meat Science,1999

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