Pastoral and species flavour in lambs raised on pasture, lucerne or maize
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference40 articles.
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4. The contribution of 4-methyloctanoic (hircinoic) acid to mutton and goat meat flavour
5. Differences in the proportions of branched-chain fatty acids in subcutaneous triacylglycerols of barley-fed ruminants
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