Influence of pasture species on the flavour, odour and keeping quality of lamb and mutton
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference9 articles.
1. A comparison of the effects of white clover (Trifolium repens) and of perennial ryegrass (Lolium perenne) on fat composition and flavour of lamb
2. A distillation method for the quantitative determination of malonaldehyde in rancid foods
3. Organoleptic Identification of Roasted Beef, Veal, Lamb and Pork as Affected by Fat
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