Ewe’s Diet (Pasture vs Grain-Based Feed) Affects Volatile Profile of Cooked Meat from Light Lamb
Author:
Affiliation:
1. Department of Food Technology, Nutrition and Hygiene, Veterinary Faculty, University of Murcia, Espinardo 30071, Murcia, Spain
2. Institute of Agricultural and Food Research and Development, IMIDA, La Alberca 30150, Murcia, Spain
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf101738v
Reference36 articles.
1. Food Flavors and Odors, Meat Flavor: Lamb
2. Distribution of volatile branched-chain fatty acids in various lamb tissues
3. Free Fatty Acid Composition of the Adipose Tissue of Intact and Castrated Lambs Slaughtered at 12 and 30 Weeks of Age
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