Sensory Evaluation of Lamb and Yearling Mutton Flavors
- 1 May 1969
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 34 (3), 272-274
- https://doi.org/10.1111/j.1365-2621.1969.tb10340.x
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Food Flavors and Odors, Meat Flavor: LambJournal of Agricultural and Food Chemistry, 1963
- Flavor and Tenderness of Lamb as Influenced by AgeJournal of Animal Science, 1962
- THE ROLE OF FAT IN THE FLAVOR OF LAMB AND MUTTON AS TESTED WITH BROTHS AND WITH DEPOT FATSJournal of Food Science, 1960
- ONE‐TAILED AND TWO‐TAILED TESTS IN ORGANOLEPTIC COMPARISONSJournal of Food Science, 1956