DESCRIPTIVE ANALYSIS OF MEAT FROM YOUNG RUMINANTS IN MEDITERRANEAN SYSTEMS
Author:
Publisher
Wiley
Subject
Sensory Systems,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-459X.2000.tb00261.x/fullpdf
Reference25 articles.
1. Distribution of volatile branched-chain fatty acids in various lamb tissues
2. TBA Values, Sensory Characteristics, and Volatiles in Ground Pork During Long-term Frozen Storage: Effects of Packaging
3. The Effects of Dietary Ingredient, Sex and Slaughter Weight on Cooked Meat Flavor Profile of Market Lamb
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