Sheepmeat Flavor and the Effect of Different Feeding Systems: A Review-Reference-Cited by-同舟云学术

Sheepmeat Flavor and the Effect of Different Feeding Systems: A Review

Published:2013-04-08 Issue:15 Volume:61 Page:3561-3579
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Watkins Peter J.¹,Frank Damian²,Singh Tanoj K.¹,Young Owen A.³,Warner Robyn D.¹

Affiliation:

1. CSIRO Division of Animal, Food and Health Sciences, 671 Sneydes Road, Werribee, VIC 3030, Australia

2. CSIRO Division of Animal, Food and Health Sciences, P.O. Box 52, North Ryde, NSW 1670, Australia

3. School of Applied Sciences, AUT University, 34 Saint Paul Street, Auckland, New Zealand

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf303768e

Reference192 articles.

1. Perspectives of the sheep meat world market on future production systems and trends

2. Martin, P.; Phillips, P.Australian Lamb: Financial Performance of Slaughter Lamb Producing Farms 2008–09 to 2010–11;Australian Bureau of Agricultural and Resource Economics and Sciences:Canberra, Australia, 2011; p28.

3. The effect of feeding systems on the characteristics of products from small ruminants

4. Consumer perception of fresh meat quality: a framework for analysis

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