Assessment of commercial lamb meat quality by British and Spanish taste panels-Reference-Cited by-同舟云学术

Assessment of commercial lamb meat quality by British and Spanish taste panels

Published:1998-01 Issue:1-2 Volume:48 Page:91-100
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

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

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

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2. Die invloed van hoë en medium energiediëte in verpilde vorm op die eet en vetkwaliteit asook gaarmaakverliese van lamsvleis van verskillende rasse;Bosman;Journal of Dietetics and Home Economics,1994

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

4. Effect of dietary energy intake on carcass composition and palatability of different weight carcasses from ewe and ram lambs;Crouse;Journal of Animal Science,1978

5. The effects of breed, diet, sex, location and slaughter weight on lamb growth, carcass composition and meat flavour;Crouse;Journal of Animal Science,1981

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