A carregar...
Effect of Breed on the Volatile Compound Precursors and Odor Profile Attributes of Lamb Meat
The objective was to characterize the effect of breed on the volatile compound precursors and odor profile attributes and to provide an insight into improving the lamb production and meat flavor. Three-month-old Tan (n = 10), Hu (n = 10) and Dorper lambs (n = 10) were raised for 90 days in single ba...
Na minha lista:
| Publicado no: | Foods |
|---|---|
| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2020
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7555795/ https://ncbi.nlm.nih.gov/pubmed/32858830 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9091178 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|