Effects in ewe diet of rosemary by-product on lipid oxidation and the eating quality of cooked lamb under retail display conditions

Author:

Nieto Gema,Estrada Margarita,Jordán María José,Garrido María Dolores,Bañón Sancho

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference49 articles.

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4. Almela, E., Jordán M.J., Martínez C., Sotomayor J.A., Bedia M., & Bañón, S. (in press). Ewe´s diet (pasture vs. grain-based feed) affects volatile profile of cooked meat from light lamb. Journal of Agricultural and Food Chemistry. In press.

5. A screening experiment to identify factors causing rancidity during meat loaf production;Baardseth;European Food Research and Technology,2005

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