Influence of Finishing Diets on Lamb Flavor-Reference-Cited by-同舟云学术

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Influence of Finishing Diets on Lamb Flavor

Published:1994-07-07 Issue: Volume: Page:170-185
ISSN:0097-6156
Container-title:ACS Symposium Series
language:
Short-container-title:

Author:

Bailey M. E.¹,Suzuki J.²,Fernando L. N.¹,Swartz H. A.³,Purchas R. W.⁴

Affiliation:

1. Department of Food Science and Human Nutrition, University of Missouri, 21 Agriculture Building, Columbia, MO 65211

2. Soda Aromatic Company, 1573-4 Fumakata Noda, Chiba 270-02, Japan

3. Department of Cooperative Research, U.S. Department of Agriculture, Lincoln University, 900 Moreau Drive, Jefferson City, MO 65101-3594

4. Department of Sheep Husbandry, Massey University, Palmerston North, New Zealand

Publisher

American Chemical Society

Link

https://pubs.acs.org/doi/pdf/10.1021/bk-1994-0558.ch012

Cited by 8 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Unveiling heterocyclic aromatic amines (HAAs) in thermally processed meat products: Formation, toxicity, and strategies for reduction – A comprehensive review;Food Chemistry: X;2023-10

2. Flavor Intrinsic Character;Red Meat Science and Production;2019

3. Substituting ground woody plants for cottonseed hulls in lamb feedlot diets: carcass characteristics, adipose tissue fatty acid composition, and sensory panel traits;Journal of Animal Science;2018-01-29

4. Sheepmeat Flavor and the Effect of Different Feeding Systems: A Review;Journal of Agricultural and Food Chemistry;2013-04-08

5. Volatile Profiles of Raw and Cooked Turkey Thigh as Affected by Purge Temperature and Holding Time Before Purge;Journal of Food Science;1999-03

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