THE INFLUENCE OF TWO KINDS OF PROTECTED LIPID SUPPLEMENT ON THE FLAVOR OF LAMB
- 1 May 1976
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 41 (3), 633-635
- https://doi.org/10.1111/j.1365-2621.1976.tb00687.x
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
- EFFECT OF A PROTECTED LIPID SUPPLEMENT ON FLAVOR PROPERTIES OF BEEFJournal of Food Science, 1976
- EFFECT ON MEAT FLAVOR OF PERIOD OF FEEDING A PROTECTED LIPID SUPPLEMENT TO LAMBSJournal of Food Science, 1975
- EFFECT OF A PROTECTED LIPID SUPPLEMENT ON FLAVOR PROPERTIES OF SHEEP MEATSJournal of Food Science, 1975
- ChemInform Abstract: 4-HYDROXY-CIS-6-ENOIC ACID LACTONE, AN IMPORTANT COMPONENT OF LAMBFLAVOUR FROM ANIMALS FED A LIPID-PROTECTED DIETARY SUPPLEMENTChemischer Informationsdienst, 1974
- Flavour differences in meat from lambs grazed on lucerne (Medicago sativa) or phalaris (Phalaris tuberosa) pasturesThe Journal of Agricultural Science, 1972
- Protection of dietary polyunsaturated fatty acids against microbial hydrogenation in ruminantsJournal of Oil & Fat Industries, 1971
- ODOUR QUALITIES: A GLOSSARY OF USAGEBritish Journal of Psychology, 1968
- n‐deca‐2,4‐dienal, its origin from linoleate and flavor significance in fatsJournal of Oil & Fat Industries, 1959