Work

Flavour perception of oxidation in beef

Year: 2005

Type: article

Source: Meat Science

DOI: 10.1016/j.meatsci.2005.07.015

Authors: M.M. Campo, G.R. Nute, S.I. Hughes, M. Enser, J.D. Wood, R.I. Richardson

Institution: University of Bristol

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funder: European Commission

OpenAlex ID: W2027436121

FWCI: 15.44

Cites: 22

Cited by: 849

Related to: 10